1 large Yellow Onion, diced
Olive oil for sauteing
4 cloves Garlic, minced
1 teaspoon Italian Seasoning
14 ounces can of Artichokes, rinsed, chopped into bite size pieces
8 ounces Spaghetti (like Barila Whole Grain)
Extra Virgin Olive oil, for serving
Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.
Meanwhile cook the spaghetti to al dente according to package directions.
Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.
The secret here is to slice the zucchini and eggplant real thin and then into bite-size pieces or you will end-up with thick slices of mushy, unappealing vegetables.
4.0 as a Main Dish
Friday, February 19, 2010 - 7:24am