Spiced Up Vegetable Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup bell pepper, finely chopped (yellow, orange or red)
• 1/4 cup tomato, peeled, seeded and diced
• 1/4 cup eggplant, peeled and diced
• 4 garlic cloves, minced
• 1/4 cup dry wine
• 1/4 cup shallot, peeled and diced
• 1 lb dry spaghetti noodles
• 4 sprigs fresh thyme, picked and diced
• 4 sprigs fresh rosemary, picked and diced
• 7 basil leaves, sliced
• 1 tablespoon chili flakes

Recipe

• 1 bring a large pot of salted water to a rolling boil, then add the dry spaghetti noodles. cook until al dente for 10 minutes.
• 2 in a large skillet, sauté the shallots, then add the bell peppers and eggplant. cook for 3–5 minutes. deglaze the pan with wine. add the garlic and reduce.
• 3 drain the pot of water and add the cooked spaghetti noodles to the skillet.
• 4 sauté the spaghetti noodles, then add the chopped fresh herbs, tomatoes and chili flakes.
• 5 divide the noodles into 6 bowls and serve immediately.
• 6 finishing touches:.
• 7 this finishing touch is sure to add an artistic flair to your pasta. to make basil crisps, pour vegetable oil (about 1 ½ inches) in a medium dutch oven. heat to a temperature of 300°f/149°c and add fresh basil. using a slotted spoon, flip the basil leaves over to complete frying. scoop out and drain excess oil on a plate lined with paper towels.