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Author Notes: This quick vegetarian pasta dish can be served by itself, or with the Tuscan White Bean Croquettes (see my recipes here). You can also add grilled salmon or chicken to it if you would like a meat meal. Almost all the vegetables are from my husband Raul's garden and with the touch of olive oil and red wine vinegar, makes either a wonderful meal or a tasty side-dish. Fresh basil is important to the taste, but you can use dried if that's all you have available, and it's still quite good. The important thing is not to over cook the vegetables, but to serve them just a little al dente. You can either toss the pasta and vegetables with romano cheese while still warm, or chill the dish and sprinkle a bit of romano or parmesan on top just before serving. Very good with a crusty Italian loaf with butter and a chilled glass of Chardonay. —BeijingRose
- 8 ounces rainbow vegetable pasta
- 2 japanese eggplants,. sliced
- 4 roma tomatoes, sliced
- 1 onion, peeled and sliced
- 1 large green bell pepper, cored and sliced
- 2 stalks celery WITH leaves, chopped
- 1/2 tablespoon lemon pepper
- 1/2 cup fresh basil, minced
- 1 teaspoon garlic powder
- 4 oz white mushrooms, sliced large
- 1/4 cup red wine vinegar
- salt and ground black pepper to taste
- romano or parmesan cheese for garnish
- Bowl 2-3 quarts water and add a little salt; throw in the rainbow pasta and cook until tender but still a little al dente--do not overcook! Drain, rinse with cold water and set aside.
- Saute sliced garlic in olive oil, then add the onion, celery, egglpant, green bell pepper and mushroom. Saute until just barely softened, then cover and steam for one or two minutes.
- Toss the vegies with the pasta and the red wine vinegar. While still warm, add about 1/2 cup of parmesano cheese. OR wait until chilled and garnish with parmesan and a little fresh basil.