Spaghetti with Garden Vegetables

Name: Spaghetti with Garden Vegetables
Yield: serves 6 to 8
Ingredients: 3 tablespoons extra-virgin olive oil; 2 large carrots, peeled and finely chopped; 1 small red onion, finely chopped; 2 large celery stalks, peeled and finely chopped; 2 garlic cloves, crushed with the flat side of a large knife; 1 cup torn fresh basil leaves; 1 teaspoon crushed red pepper flakes; Coarse salt; 1/2 cup dry white wine; 2 small yellow summer squash, halved lengthwise and cut into 1/4-inch-thick half-moons; 2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons; 2 small eggplants, cut into 1/2-inch cubes; 3 medium tomatoes, coarsely chopped; 2 teaspoons chopped fresh marjoram; Freshly ground pepper; 1 pound spaghetti or bucatini; Freshly grated Parmesan cheese, for serving

January 26, 2012

Recipe information

Yield
serves 6 to 8

Ingredients

3 tablespoons extra-virgin olive oil

2 large carrots, peeled and finely chopped

1 small red onion, finely chopped

2 large celery stalks, peeled and finely chopped

2 garlic cloves, crushed with the flat side of a large knife

1 cup torn fresh basil leaves

1 teaspoon crushed red pepper flakes

Coarse salt

1/2 cup dry white wine

2 small yellow summer squash, halved lengthwise and cut into 1/4-inch-thick half-moons

2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons

2 small eggplants, cut into 1/2-inch cubes

3 medium tomatoes, coarsely chopped

2 teaspoons chopped fresh marjoram

Freshly ground pepper

1 pound spaghetti or bucatini

Freshly grated Parmesan cheese, for serving

Preparation

Step 1
Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until the vegetables are caramelized, about 15 minutes.
Step 2
Add the wine to the saucepan. Raise heat to medium. Cook until the wine has almost completely reduced, about 5 minutes. Add the yellow squash, zucchini, and eggplants. Cook 5 minutes. Add the tomatoes. Cover. Cook until the vegetables are tender, 10 to 12 minutes. Add the marjoram and 1/2 teaspoon salt; season with pepper.
Step 3
Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Drain. Transfer to a large bowl. Add the vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsPasta Bucatini Spaghetti Tomato Vegetable Basil Herbs & Spices Summer Squash Squash Zucchini Eggplant Main Side Dinner Nut Free Vegetarian Easy Weeknight Meals Saute Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes