This week I bring you a simple recipe. Don’t stress out if you don’t have all the ingredients - you can interchange, or even add ingredients as desired. Bell peppers would be an amazing addition as would any root vegetable. Personally, I used fusilli because I like how the ruffles hold the cooked vegetables. Remember, you should not rinse your pasta once it is cooked as it changes the texture. Proper technique is to cook pasta until al-dente (has a slight bite), drain and either serve or lay out on a tray to air cool.
1 lb pasta
4 small zucchinis
1 TB roasted garlic (or 4 cloves fresh)
1 TB apple cider vinegar
1 TB dry oregano (and/or fresh basil)
1. Dice all vegetables. The harder they are, dice them smaller.
2. Boil a pot of salted water for pasta.
3. Preheat a large pot over medium-high heat.
4. Add olive oil, onions, and eggplant; season and continue to cook. Add zucchini, tomatoes, vinegar, and spices. Season and continue to cook until a fork can easily pierce the vegetables. Stir periodically and lower heat if the mixture starts to stick.
5. Once pasta water boils, add pasta and stir occasionally. Once done, drain pasta and mix with vegetables; season.
6. I like to top with pecorino romano, but use whatever you prefer from mozzarella to nutritional yeast!
Leftovers are great as a cold pasta salad - add some arugula and enjoy!