One last recipe post, for now, then its back to 'serious' triathlon stuff (as serious as that can be, considering its me doing it).
Pasta Profundo Inverno
You can use whatever veggies you want for this dish. Make it an adventure and enjoy. I used
1 bunch Swiss Chard chopped
1 medium Eggplant peeled and cubed
1 medium Zucchini peeled and sliced
2 cloves Garlic chopped
yellow Onion sliced
1 pint cherry tomatoes cut in half
salt, pepper, oregano, basil and crushed red pepper
2 tblspn white wine
half a box whole wheat pasta
This is quick. Saute the garlic and onion in oil until soft. Add eggplant , zucchini and the chard stalks and cook a while. add remainder of chard and the tomatoes, season with salt, pepper, oregano, basil and crushed red pepper. Cover and allow to cook down. In the meantime cook the whole wheat pasta for 5 or 6 minutes. Drain and add to the vegetables with a splash of white wine, cover and heat through, tossing in the pan, about 5 minutes. Serves 4.
The photo is a little fuzzy, as the fam was hungry and it did look good.