Linguine With Mediterranean Vegetables
Ingredients
- 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
Instructions
- 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.