“Hasta La Pasta”- Garlic Rosemary Linguini with Sundried Tomato Garlic, Artichoke Hearts, Mushrooms, Eggplant and Broccoli
Yesterday I posted about how I want to know what you’re craving this week. I got a few interesting requests, but my first craver Joshua K. said he wanted “PASTA DISHES”. So in response to Joshua, here is one hell of a pasta dish.
What you need:
Pasta (any kind will do- I used fresh Garlic Rosemary Linguini)
Sundried Tomato Garlic Joy (Spreadable Garlic- Pretty much my new FAVORITE product)
Baby Bella Mushrooms (sliced)
1 can Artichoke Hearts
1 cup chopped brocolli
1 small eggplant chopped
Tomato Sauce
Veggie Meatballs
Shredded Asiago/Parmesan
Hot Pepper Flakes
1. Cook pasta and meatballs according to package directions and set both aside. (I tend to crisp my meatballs in the oven)
2. In a large sauce pan, grease with pam and add about 1-2 tbsp of Sundried Tomato Garlic Joy. Spread Garlic Joy around the pan and then add the eggplant. Cook eggplant thoroughly then add artichoke hearts, broccoli and mushrooms.
3. Add cooked pasta to eggplant mixture and add another small dollop of Garlic Joy. If the mixture is too dry, try adding about 1/2-1 cup of tomato sauce to the pan.
4. Finally, top the pasta with fresh shaved asiago/parmesan cheese and hot pepper flakes. Serve Immediately.
*I think that a small pasta like a ziti, rigatoni or penne would have worked better than using a linguini. So for next time I’ll try a different type of pasta.
**If you do not have Garlic Joy, you can use some fresh garlic cloves, but I highly suggest purchasing Garlic Joy (look for the Delish Detector post soon for more information)
2 years ago