Let me start off by saying that this pasta situation tastes much better than it looks.
Yeah I know, it really isn’t the most visually appealing edible subject.
Thanks to homely eggplant and earthy whole wheat pasta.
(And this photo was the product of my second photo shoot… in other words, this dish could certainly learn a thing or two from Kendall Jenner.)
But it is flavorful, and healthy, anddd has the potential for some cheese action if you’re not into the whole vegan biz (hello tangy feta, fresh grated Parm or even vegan Parm–it does exist).
Really I was wanting to get some grilling in before the end of summer and I hadn’t given eggplant a shot yet.
I’m all about experimenting in the kitchen because routine tends to be boring, you know?
And variety is the spice of life, or so they say.
But no way Jose did I want to just nosh on slabs of grilled eggplant, so some carbyiness was much welcomed (in the form of pasta, duh), along with juicy orange baby tomatoes, toasted pine nuts, a dose of extra virgin olive oil, fresh parsley, a splash of balsamic vinegar for a nice kick, as well as a hefty pinch of crushed red pepper flakes, dried oregano, black pepper, and salt, of course.
And no I didn’t start any exciting BBQ fires (this time).
Serve the stuff up hot, warm, room temp, or chilled. Although chilled isn’t my first choice it’s still a-okay.
P.S. Feel free to use your fave gluten-free pasta for a gluten-free dish. There are some pretty tasty options these days!
P.P.S. You know what would make this summery pasta even better? If it were accompanied by a glass of sparkling rose or peachy white wine. Heck yes.
P.P.P.S. If you serve this up as a side dish, you can get at least 8 servings out of it, and for a main it would be safe to go with 6 generous bowls.
P.P.P.P.S. Whew pine nuts are not cheap! If you prefer to spend your monies on actual drinkable booze, swap in toasted walnuts for those pricey suckers.