Hi Everyone,
Here is a great Italian-style stir-fry with veggies and cheese. The pasta is a fun “snail-shape” giving it the name escargot pasta, which is very light and fluffy. This dish is nice for the spring time with its light flavors and being heavy on vegetables. Enjoy!
- 1 lb. escargot pasta (lumache rigate)
- 1 onion, chopped
- 3 cloves garlic, chopped fine
- 1 bunch broccoli, cut into bite sized florets
- 3 carrots, peeled, sliced into half moons
- 1 ? Japanese eggplants, chopped
- ? c grated Parmesan cheese
- 1 lemon, juiced
- Olive oil
- ? cup fresh Italian parsley, chopped
- Salt and pepper to taste
- Shaved Parmesan, for garnish
- Cook pasta according to directions, al dente.
- Meanwhile, cover bottom of large wok with olive oil. Add onion and cook until translucent, then add eggplant, carrots and garlic. Cook for 5 more minutes, adding more olive oil, as necessary. Add broccoli and cook for 5 more minutes until vegetables are tender.
- Turn off flame. Add shredded cheese, lemon juice, parsley and salt and pepper to wok and stir to combine. Add pasta to the wok and toss.
- Place on platter. Garnish with fresh parsley and shaved Parmesan. Serve immediately.
Step-By-Step Instructions
Cook pasta according to directions, al dente.
Meanwhile, cover bottom of large wok with olive oil. Add onion and cook until translucent, then add eggplant, carrots and garlic. Cook for 5 more minutes, adding more olive oil, as necessary. Add broccoli and cook for 5 more minutes until vegetables are tender.
Turn off flame. Add shredded cheese, lemon juice, parsley and salt and pepper to wok and stir to combine. Add pasta to the wok and toss.
Place on platter.? Garnish with fresh parsley and shaved Parmesan. Serve immediately.
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