Quick Pasta with Vegetables and Garlic Sauce
For a vegetarian entree, this one is unusually satisfying. Using cream -- heavy and light cream work equally well -- boosts the richness, while half-and-half makes the dish a bit lighter.
Servings: 4
Ingredients:
* 1 pound pasta shells
* 4 tablespoons olive oil
* 1/2 cup finely chopped onion
* 4 garlic cloves, minced
* 1 small eggplant, chopped, or 1 1/2 cups fresh broccoli
* florets (or a combination totaling about 1 1/2 cups) 1 carrot, grated
* 1/2 cup chopped red bell pepper
* Salt and pepper
* 1/2 cup half-and-half or cream
* 1/4 teaspoon nutmeg
* 4 tablespoons chopped fresh parsley
* Grated Parmesan cheese (optional)
Directions:
Cook the pasta shells according to the package directions. Drain well and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the skillet and cook for about 2 to 3 minutes. Add the eggplant or broccoli (or both), then the carrot, red pepper and salt and pepper to taste. Stir and cook over low heat until the vegetables are tender, about 5 minutes.
Add the half-and-half, nutmeg and parsley. Raise the heat to medium and heat until almost boiling, but do not boil.
Add to the pasta and mix well. Sprinkle with grated Parmesan cheese if desired.
