Here is a new recipe that I tried last night for Meatless Monday. Sometimes it’s good to lighten up the menu with no meat. I love when I try something new and it’s so delicious that I know it will stay in the rotation all summer long.This is a delightfully light pasta dish with really no sauce just some delicious fresh vegetables and some amazing fresh burrata. Of course you can leave out the burrata and sprinkle a little parmesan cheese or just leave out the cheese all together. I improvised a lot with this recipe please feel free to do the same.
The beauty of this pasta dish is that it would be delicious served hot off the stove or at room temperature. You can prepare ahead , assemble and just let it sit out while you prepare other dishes if you’re serving to a larger group as a side dish. It was just the two of us so we ate it hot off the stove as our main meal.
We love cheese in our house so we went with delicious fresh burrata. A little sprinkle of fresh thyme at the end and I sprinkled crushed red pepper at the end because I love a spicy pasta.
*Fresh Burrata is a delicious cheese with a creamy interior. It’s like Mozzarella on the outside.
8 oz. Pasta — I used casarecce because I love that pasta when I can find it. Fusilli or Penne would work just fine — you can also use whole wheat pasta for an extra fiber boost.
8 oz. French Green Beans if you can find them if not use yellow wax beans or fresh green beans –trim them
2-3 Tablespoons Olive Oil — you’ll start with 2 and you may need a little more this will depend on how dry the eggplant seems while it’s cooking. I used about 2 1/2 Tbsp.
2 cups Chopped Eggplant– I used a regular eggplant and just chopped up into small pieces ( keep it uniform in size) you can use Japanese Eggplant as well. 1 average eggplant should work
1 Tbsp. minced fresh garlic
1 pint cherry or grape tomatoes, halved
1/4 cup dry white wine
2 Tbsp. White wine vinegar
Kosher Salt– I sprinkled about 1/2 tsp. kosher salt on the eggplant and tomatoes but I added more at the end. Salt to taste.
1/2 Tsp. Black Pepper– again to taste
6 oz. Burrata– if you don’t want to use Burrata you can also use fresh Mozzarella just cut into bite-size pieces.
2 Tsp. chopped fresh thyme– of course this is optional but fresh herbs always add a delicious layer of flavor.
Cook pasta according to directions on the box. Add green beans for the last 3 minutes of cooking. Reserve 1 cup of the cooking liquid before you drain the pasta.
Heat oil in a large skillet over medium high heat. Add the cut-up eggplant and sprinkle about 1/2 tsp. kosher salt , cook, stirring occasionally until tender — about 5 minutes. Add in the fresh garlic and cook for another minute. Add tomatoes and cook until the juices from tomatoes start to release –another few minutes.
Add the wine, cook and stir often until most of the wine disappears. Add pasta and beans, toss to combine. Add the reserved pasta, cooking liquid– a little at a time– I used almost all of it. It depends on how dry the pasta is. Stir in the vinegar and taste for salt and sprinkle that 1/2 tsp. of freshly ground black pepper here.
Put Pasta in individual pasta bowls and top evenly with burrata and a sprinkle of chopped fresh thyme. I also sprinkled crushed red pepper on mine at the table.
This should serve 4 nicely even with only 8 oz. pasta as a side dish. It was just the two of us so we ate it as a main and there was left-over which will be delicious cold the next day.