I’m curious – do you enjoy my simple pasta dish recipes? Do you find them useful? I ask because there are so many of them that I haven’t blogged, just because I’m not sure if they’d be appreciated. A very common question when looking for dinner ideas is “I need something quick and easy”, so I’m thinking that they must be helping some people out there. Speak up now…
I personally find quick and easy recipes very useful, as well as those that use common pantry ingredients. Lots of people out there lead very busy lives and rely on these types of meals pretty often. I hope those people are reading my blog 🙂
This is another one, again, using what I usually have on hand, plus a few fresh ingredients I happened to have that day. The vegetables can easily be substituted with others like artichoke hearts (canned or frozen), zucchini, fresh tomatoes, spinach (fresh or frozen), broccoli rabe, mushrooms…pretty much anything goes.
As for the cheese, use the fresh stuff. Fresh mozzarella makes a huge difference as far as taste and texture. It melts really nicely and is just so delicious.
Is there a favorite quick and easy pasta dish in your house? If so, please share it!
Autumn Pasta with Fresh Mozzarella
1 pound pasta (whatever kind/shape you like)
3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper
1/2 eggplant, diced (I didn’t peel it)
1 broccoli crown, roughly chopped
1 cup canned diced tomatoes, with liquid
1 teaspoon dried basil
salt and pepper to taste
3/4 cup fresh mozzarella, chopped
Cook pasta according to package directions. Meanwhile, in a large skillet over medium-high heat, heat oil then add garlic and crushed red pepper. Be careful not to burn it.
Add eggplant and broccoli. Saute until they begin to soften. Lower heat to medium, add tomatoes, basil, salt and pepper, and let cook for about 10 minutes.
Drain pasta and throw into pan. Toss everything until combined, turn off heat and add mozzarella. Stir gently so cheese is evenly coated and distributed. Serve immediately.