Linguine With Mediterranean Vegetables
During the heyday of very light, low-everything pasta dishes, some chefs came up with some pretty good ones. This is one I still use, even 15 years after getting it from the chef of the great lost wine bar Flagons. It has aspects of bouillabaisse, antipasto, pasta puttanesca, and a few other Mediterranean dishes. It’s almost as good served chilled as it is hot.
- 2 Tbs. olive oil
- 1 tsp. chopped garlic
- 1/4 cup diced eggplant
- 1/4 cup diced zucchini
- 1/4 cup diced squash
- 1/4 cup sliced fresh mushrooms
- 1/4 cup diced fresh tomatoes
- 2 Tbs. chopped green onion tops
- 1/4 cup dry white wine
- 1/2 tsp. chopped fresh basil
- 1 Tbs. white truffle-infused olive oil
- 8 oz. cooked linguine or spaghetti
- Shaved Parmigiano cheese
- Chopped Italian parsley leaves
1. Heat the olive oil in a large skillet until it shimmers, then add the garlic and saute until it smells good. Add the other vegetables, one at a time, in the order listed, and cook each for about 15 seconds before adding the next one.
2. Add the wine plus 2 Tbs. of the water from the pasta pot, and bring to a boil. Sprinkle on the basil. Cook until most of the liquid is evaporated.
3. Remove the skillet from the heat and add the hot, drained pasta. Toss with the vegetables. Drizzle with the truffle-infused oil, and top with the Parmesan cheese and parsley.
Serves two entrees or four appetizers.