Eggplant Asparagus Spaghetti

Who says tomatoes have to be the main base for pasta sauce?  I went out on a limb and gave eggplant the lead role for her 15 minutes of fame tonight.  I'm referring to cooking time when I say 15 minutes because after I daintily ate (read: scarfed down) my Sunday concoction, I can tell you that this one is here to stay.

The bold flavor and meatiness of the eggplant could stand on its own, but adding in the asparagus adds all kinds of crunchy, bitter wonder.  This is comfort food with a twist. 

Spiced just right, this just may be your new go-to.  

Also..did you know that eggplant is technically classified as a berry??  Me neither.

What you'll need: 

eggplant

tomatoes

asparagus

garlic

basil

oil

spaghetti

spices: salt, pepper, chili powder

fresh parmesan

tomato sauce or paste

To start:

• Peel eggplant, cut into thick chunks and lightly salt (this is to make the eggplant "sweat")
• Heat oil in large saucepan; add garlic and fresh basil
• Add eggplant and two chopped tomatoes
• Boil water for pasta!
• With a potato smasher, reduce the eggplant/tomatoe mix to a thick sauce, adding water until you get to your desired consistency
• Add your spices and a about 1/2 cup of tomato sauce
• In a separate pan, heat a little oil and sautee asparagus pieces with some of your eggplant sauce
• Once the pasta is ready, add directly to the asparagus and add more sauce
• Toss pasta directly in the pan and serve immediately with fresh parmesan and ground pepper

Read all about what eggplant has to offer, including nicotine! here.

Fancy Dinner in a Hurry

Pumpkin Agnoliotti with Grilled Asparagus

Two nights ago for dinner I had KD and weiners, grilled cheese with the whitest bread possible, and tomato soup.  Although it was supremo delicious, I was really craving a meal with a little more in the way of nutritional value - so for last night's dinner, I had to appease my body.

This meal is definitely a win-win-win-(win):  So delicious it hurts, easy to make yet looks like you slaved over it, healthy for your bones, (and sounds super fancy).  Though pasta dishes aren't typically considered to be  "good for you", this pasta's filling is high in iron, Vitamin A, and fibre.  The sauce is also chock full of veggies so you won't feel like you have to force down a salad too.  You can change it up by adding your favourite veggies, but whatever you choose, I guarantee that the sweetness of the pumpkin combined with the savoury sauce will absolutely blow your mind.

You will actually have to go to the grocery store for this one - but it still won't break the bank!

What you will need...

pumpkin agnoliotti (President's Choice baby)

asparagus

onion

garlic

mushrooms

tomato sauce (one day I'll teach ya how to make it from scratch)

red pepper

spinach

grape tomatoes

fresh basil

olive oil

salt/pepper

cayenne pepper

Start with the sauce!

• Heat oil in saucepan and add chopped garlic, basil, onions, and mushrooms - add chopped spinach when onions are cooked
• Add tomato sauce and reduce heat
• Meanwhile, boil water and add pasta (make sure you don't do this too soon as the pasta will only take about 6 minutes)
• Add sliced pepper and last - whole grape tomatoes to the sauce
• Salt, pepper, and cayenne to taste
• In a separate pan, heat oil and add freshly washed asparagus with salt and pepper (TIP: break asparagus instead of cutting it to ensure you're getting the best flavours); cook until slightly soft but not mushy
• Drain pasta and you're almost there!
• If you want to impress: carefully place the pasta on a plate and scoop sauce into centre; place asparagus to your liking and get ready for some compliments

This one calls for a glass of wine!