This is not a new recipe for me, but I have now made it twice and the Hubs and I love it. It is the only vegetarian meal that the Hubs doesn't say "If this had meat...".
Evelyn's Favorite Pastasource Proceed with Caution
1/4c EVOO (extra virgin olive oil)3 cloves garlic, minced, pressed, or grated (I did minced)salt and pepper2 Chinese eggplants (I used 1 large eggplant)1 large head of broccoli1 can artichoke hearts, halved or quartered15 cherry tomatoes, halved1/3c pine nuts1/4c kalamata olives, pitted and sliced1/3c freshly grated Parmesan cheese (low fat to make it healthier)1/3c prepared pesto8-12oz penne pasta (I used Barilla Plus Wheat) (I used the entire box)handful of fresh basil, cut into a chiffonade
Directions:Remove the ends from the eggplant. Slice long ways, in thirds, and lay on a cutting board. Heavily salt cut sides of eggplant, cover with paper towel and then another cutting board. Place a weight on top of the board. Let stand for 30 minutes, then rinse eggplant well and cut into 2 inch long pieces.
**NOTE** I do not have 2 cutting boards (I have a beginner's kitchen). So I used plates and for a weight I use cans of soup or beans or whatever and cover the entire plate.
Meanwhile, preheat the oven to 425 degrees F. When the eggplant is ready and chopped, place in a large bowl. Add chopped broccoli, artichokes, and tomatoes. Combine garlic and EVOO in a small bowl with about 1 tsp. salt and 1/2 tsp. pepper; mix well. Add EVOO mixture to the vegetables and toss to coat. Spread on a baking sheet lined with foil and sprayed with olive oil. Roast vegetables for about 25 minutes.
Meanwhile, start heating water for the pasta in a large pot. Heat a small saute pan over medium heat, and add pine nuts. Heat for a few minutes, tossing frequently, until nuts are lightly toasted, then set aside. When the pasta water has come to a boil, salt generously and add the pasta. Cook according to box instructions.
When the pasta is done, drain and add to a large bowl. Add roasted vegetables, kalamata olives, cheese, pesto, and toss to combine. Serve and garnish with toasted pine nuts and basil.
This recipe is so good. It has a hearty texture (which I believe is why the Hubs doesn't miss meat). This recipe was enough for dinner that night, lunch at work 2 days for me, and dinner another night. That is a lot. One thing I will say is this is not a week night dinner for me. It doesn't take THAT long, but it is a little long for me. I definitely want this to be a meal I make at least once a month.
Just righting this entry makes me want to make it again. It is that good.