Cooking Like My Dad
Tonight's dinner started as Pasta with Zucchini and Eggplant. I worked from home today so at lunch I was able to roast the zucchini and eggplant. I tossed them with olive oil, salt, pepper, oregano & crushed red pepper. About 20 minutes at 425 stirring and rotating the pans half way through the cooking time. I had peppers, onions and sausage left over from the other night. So while the pasta water was coming to a boil I heated up some olive oil and a knob of butter in a saute pan. I added the peppers, onions and sausage and some sliced grape tomatoes. I let that saute for about 10 minutes and then I added the the roasted zucchini and eggplant. A little seasoning and a little white wine were added to the pan. Just before the the pasta was done I remembered I had arugula. I quickly added that to the saute pan and when it had wilted I added the pasta and a little of the pasta water. The timing was perfect. The plates were garnished with chopped parsley and Parmesan Cheese.