My week has been busier than normal with my son starting two different sports: gymnastics and soccer. As you may know, I like to share recipes that are easy to make because they don't require a lot of ingredients. Simplicity speaks to my heart and time!
I had two beautiful purple eggplants sitting on my counter and sage leaves in a jar of water. I was fortunate enough to have several zucchini as well and some red potatoes that needed to be cooked. BTW, zucchini is my favorite vegetable of all time!
This dish is simple. Simple prep. Simple flavors. Simply delicious!
Ingredients:
Brown rice noodles (gluten-free)
6 red potatoes, diced
1 large eggplant, diced
1 large zucchini, diced
2 tbs oil of your choice (I used grapeseed)
1/2 tsp sea salt
1 tsp organic adobo; divided
Sauce:
8 tbs butter (I used grassfed and it is finger licking good!)
6 sage leaves (fresh)
1 tbs lemon juice
3 tbs Parmesan cheese
Preparation:
1. Cook noodles according to package directions. This takes about 20 minutes including the time to boil the water which gives you plenty of time to prep veggies and cook them.
2. Heat skillet on medium with the 2 tbs of oil.
3. Dice the potatoes first and add a pinch of salt. Throw them into the skillet as they will need the most cook time. Sprinkle Adobo seasoning over the potatoes.
4. As for the eggplant, I know this is not a favorite vegetable among many and the only way I can eat them is the area without the seeds. Dice the eggplant based on your preferences and when potatoes have started to brown (takes about 10 minutes), toss the eggplant in with the potatoes. Season again with a pinch of Adobo.
5. Dice the zucchini and toss in the skillet when eggplant has been cooking for about 5 minutes. Adjust heat as needed. Use the remaining Adobo seasoning for the zucchini and the other veggies.
6. When noodles are done, rinse them in a colander with cool water. Place in a serving bowl. Set aside. I like this brand of noodles (see link above) because they're not mushy.
7. When vegetables are done cooking, they should not be mushy either. They should have some texture. Turn off the heat and cover.
It's now time to make the sauce.
8. In a small skillet, melt 8 tbs of butter on medium-low heat. When butter starts to brown, add the sage leaves. Give it a gentle stir every minute or two. In about 5 minutes, remove the sage leaves and turn off the heat. Squeeze half of a lemon (or pour in the 1 tbs of prepared lemon juice) into the butter then add the Parmesan cheese. Stir and pour over the noodles.
9. It is time to add the prepared veggies into the buttery sage noodles. Give it a good toss. Taste. Does it need more seasoning? Add as necessary. Buon Appetito!
Enjoy the dish and come back and share with me your experience. Did you use different veggies? Did you need more seasoning? If you're one of the many that isn't a fan of eggplant, I encourage you to give this recipe a try. I may just change your mind. =)
If you're not gluten-free, have you ever used rice noodles in place of whole wheat pasta?
Choose, eat, and live well! =)
1 large eggplant, diced
1 large zucchini, diced
2 tbs oil of your choice (I used grapeseed)
1/2 tsp sea salt
1 tsp organic adobo; divided
Sauce:
8 tbs butter (I used grassfed and it is finger licking good!)
6 sage leaves (fresh)
1 tbs lemon juice
3 tbs Parmesan cheese
Preparation:
1. Cook noodles according to package directions. This takes about 20 minutes including the time to boil the water which gives you plenty of time to prep veggies and cook them.
2. Heat skillet on medium with the 2 tbs of oil.
3. Dice the potatoes first and add a pinch of salt. Throw them into the skillet as they will need the most cook time. Sprinkle Adobo seasoning over the potatoes.
4. As for the eggplant, I know this is not a favorite vegetable among many and the only way I can eat them is the area without the seeds. Dice the eggplant based on your preferences and when potatoes have started to brown (takes about 10 minutes), toss the eggplant in with the potatoes. Season again with a pinch of Adobo.
5. Dice the zucchini and toss in the skillet when eggplant has been cooking for about 5 minutes. Adjust heat as needed. Use the remaining Adobo seasoning for the zucchini and the other veggies.
6. When noodles are done, rinse them in a colander with cool water. Place in a serving bowl. Set aside. I like this brand of noodles (see link above) because they're not mushy.
7. When vegetables are done cooking, they should not be mushy either. They should have some texture. Turn off the heat and cover.
It's now time to make the sauce.
8. In a small skillet, melt 8 tbs of butter on medium-low heat. When butter starts to brown, add the sage leaves. Give it a gentle stir every minute or two. In about 5 minutes, remove the sage leaves and turn off the heat. Squeeze half of a lemon (or pour in the 1 tbs of prepared lemon juice) into the butter then add the Parmesan cheese. Stir and pour over the noodles.
9. It is time to add the prepared veggies into the buttery sage noodles. Give it a good toss. Taste. Does it need more seasoning? Add as necessary. Buon Appetito!
Enjoy the dish and come back and share with me your experience. Did you use different veggies? Did you need more seasoning? If you're one of the many that isn't a fan of eggplant, I encourage you to give this recipe a try. I may just change your mind. =)
If you're not gluten-free, have you ever used rice noodles in place of whole wheat pasta?
Wow. This looks really delicious. I love sage and butter together!
ReplyDeleteThis looks SO good!
ReplyDeleteWhat a lovely and simple recipe. I love sage! I bet it tastes awesome in your pasta dish.
ReplyDeleteSounds like a wonderful summer garden pasta dish. It looks beautiful.
ReplyDelete