Jessica Biel – Vegetarian Pasta
Ingredients:
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium eggplant
- 1 clove garlic minced or sliced thin
- 2 tbs olive oil
- ¾ c. vegetable stock
- 1/4 tsp fresh oregano chopped
- ¼ tsp fresh thyme chopped
- ½ tsp kosher salt
Sauce:
- 8 roma tomatoes seeded and rough chopped into ½ inch to 1 inch pieces
- ½ medium onion minced
- 2 tbs olive oil
- 2 cloves garlic minced or sliced thin
- ½ tsp kosher salt
- ¼ tsp red pepper flakes or to taste
- ¼ tsp oregano chopped
- 1 tbs grated Romano or parmesan cheese
- 2 tbs fresh chopped basil
- Additional grated cheese for serving
Directions:
Cut and trim all of the vegetables*, tomatoes, onion, garlic and herbs before starting.
Start the sauce first. Heat oil in a skillet or wide, shallow sauce pan over medium high heat. Add onions and cook several minutes. Add garlic and cook 1 minute. Add tomatoes, along with salt, pepper flakes and oregano. Increase heat to simmer and continue cooking while vegetable pasta is prepared.
*The easiest way to cut the vegetables into pasta like strips is to use a mandolin slicer. Set to julienne strips and follow the slicer’s instruction manual. It will take longer, but a chef’s knife works fine. Just cut strips into approx. 1/8 inch pieces (like square spaghetti). Cut zucchini, squash and eggplant into strips.
Add olive oil to a hot deep skillet. Add garlic and cook 1 minute. Add vegetables to pan and gently turn with tongs a few times to coat with oil. Add remaining ingredients and bring to simmer. This should cook for approx. 4 or 5 minutes. Test for tenderness. Remove from heat.
To serve, lift vegetables from pan with large fork, allow extra broth to drip off and place on dinner plates. Stir basil and 1 tbs of grated cheese into sauce. Place several large spoons of sauce over each plate of vegetables and serve with additional cheese.
Enjoy!
