Recipe: Escargot Pasta with Eggplant and Shaved Parmesan Cheese
Author: Bhavani, iEat Green
Recipe type: Pasta
Cuisine: Italian
Ingredients
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
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.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-escargot-pasta-with-eggplant-and-shaved-parmesan-cheese/