Ingredients
The following ingredients have 5 Servings
- 12 oz spaghetti (I use Barilla)
- 1 medium red onion (peeled, halved, and sliced)
- 1 small Japanese eggplant (halved lengthwise and sliced)
- several stalks asparagus (cut in 2 inch pieces)
- a handful of broccoli florets (cut in half)
- 2 cups cherry tomatoes (halved)
- 1 colorful bell pepper (chopped)
- 2 cloves garlic peeled and minced
- 2 handfuls baby greens (I used baby kale and wild arugula)
- 1 tsp salt and lots of fresh cracked pepper to taste
- 1/2 tsp red pepper flakes, optional
- 2 Tbsp olive oil
- 1 cup dry white wine
- 3 1/2 cups water
- 1 Tbsp white wine or sherry vinegar
- 1 cup shredded hard Italian cheese
- halved cherry tomatoes
- 1/2 cups finely shredded basil leaves
Instruction
- Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn't stick. Don't over cook the pasta, there will still be some water left in the pan.
- Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.
