Penne Baked with Eggplant-Tomato Sauce

This came out DELICIOUS! I loved the baked eggplant sauce with the penne!

 

Penne Baked with Eggplant-Tomato Sauce

makes 6 servings

Ingredients:

12 ounces penne

1 Tbsp olive oil

1 medium yellow onion, chopped

1 medium eggplant, finely chopped

1 (28-ounce) can crushed tomatoes

1/4 cup dry red wine

1/4 cup chopped fresh flat-leaf parsley

1 tsp minced fresh marjoram or 1/2 tsp dried

Salt and freshly ground black pepper

1/2 cup vegan Parmesan

1/4 cup dry unseasoned bread crumbs

 Directions:

1. Preheat the oven to 375 degrees F. IN a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain well and set aside.

 

2. In a large skillet, heat the oil over medium-high heat. Add the onion, cover, and cook until softened, about 5 minutes. Ad the eggplant, cover, and cook until soft, 12 to 14 minutes. Stir in the tomatoes, wine, parsley, marjoram, and salt and pepper to taste. Simmer, uncovered, until the liquid reduces, about 15 minutes.

 

3. In a large bowl, combine the cooked penne with the eggplant-tomato mixture and spoon it into a lightly oiled 3-quart casserole. In a small bowl, combine the Parmesan with the bread crumbs and sprinkle it on top.

 

 

4. Cover with foil and bake for 30 minutes. Uncover and bake until lightly browned on top, about 10 minutes longer. Serve immediately.

 

Note: We used curly parsley so it wouldn't go to waste, and rice bread crumbs. Enjoy! =)

Orzo, White Beans, and Tomatoes with Lemony Spinach Pesto

This recipe was pretty good. I still like the regular basil pesto better, but this had a unique flavor in it's own. I think I would add a little more lemon juice, and a little less garlic (believe it or not, although we used about double it said!). Following the recommended amount of garlic is actually a good idea in this recipe! =) It was very tasty and fresh with the tomatoes and beans!

 

Orzo, White Beans, and Tomatoes with Lemony Spinach Pesto

makes 4 servings

 

Ingredients:

2 cups fresh baby spinach

2 garlic cloves

1/3 cup pine nuts

1/2 tsp salt

2 tsp fresh minced marjoram or 1 tsp dried

1/4 cup coarsely chopped fresh parsley

Freshly ground black pepper

1/4 cup olive oil

1 1/2 cups orzo

1 1/2 cups cooked or 1 (15.5-ounce) can cannllini beans, drained and rinsed if canned

Juice of 1 lemon

1 1/2 cups ripe grape tomatoes, halved

 

Directions:

1. Microwave the spinach in a microwave-safe bowl until wilted, about 1 minutes. Set aside. IN a food processor, combine the garlic, pine nuts, and salt and process to a paste. Add the spinach, marjoram, parsley, and pepper to taste and process to combine. With the machine running, stream in the oil. Transfer the pesto to a small bowl and set aside.

 

2. In a large pot of boiling salted water, cook the orzo over medium-high heat, stirring occasionally, until al dente, about 5 minutes. Drain well and return to the pot over low heat. Add the white beans and lemon juice and stir to heat the beans, about 5 minutes. Add the tomatoes and pesto and toss gently to combine. Transfer to a serving bowl. Serve immediately.

Pasta Primavera

This was a nice spring dish with lots of fresh, colorful veggies! There wasn't really any sauce on it, so it was a little dry as left overs, but with some vegan parmesan cheese and red pepper flakes sprinkled on it, it was really good for dinner! =)

Pasta Primavera

makes 4 servings

Ingredients:

1 lb tricolor rotini

2 Tbsp olive oil

1 medium red or yellow bell pepper, cut into 1/2-inch strips

2 garlic cloves, minced

1 small zucchini, halved lengthwise and cut into 1/4-inch slices

8 thin asparagus spears, tough ends trimmed and cut into 2-inch lengths

1 small bunch green onions, chopped

salt and freshly ground black pepper

2 Tbsp minced fresh basil

2 Tbsp minced fresh flat-leaf parsley

 

Directions:

1. In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes.

 

2. In a large skillet, heat the oil over medium heat, ad the bell pepper and garlic, and cook 4 minutes, until slightly softened. Add the zucchini, asparagus, and green onions and cook until tender, about 7 minutes longer. Season with salt and pepper to taste and keep warm. 

 

3. Drain the pasta well and transfer it to a large serving bowl. Add the cooked vegetables, along with the basil, and parsley. Toss gently and serve immediately.