Garden Vegetable Linguine
This makes a hearty vegetable red sauce that will stand up to a robust pasta. It's great with linguine as used in this recipe, but would also be good with tagliatelle, farfalle, penne, or mostaccioli.
Ingredients
- 2 Tbsp olive oil extra virgin
- 1 med onion chopped
- 1 med zucchini chopped
- 4 oz white button mushrooms sliced
- 1 small eggplant chopped
- 2 large cloves garlic finely chopped
- 26 oz pasta sauce
- ΒΌ cup red wine
- salt and freshly ground pepper to taste
- 3 Tbsp fresh basil finely chopped
- 1 lb linguine
Instructions
- In a medium stock pot, heat the oil over medium heat. Add the onion, eggplant zucchini, mushrooms, and garlic. Cook, stirring often, until the vegetables are softened, about 5 minutes.
- Stir in the pasta sauce, wine, salt, and pepper; bring to a boil over medium high heat. Reduce heat to medium low and simmer, uncovered, stirring often, until thickened, about 20 minutes. Stir in the basil.
- Place 5 qts of water in a stock pot, add 1/4 cup of salt, bring to a boil. Cook linguine, or other pasta, according to package instructions. Drain, return to empty stock pot and toss with the sauce. You may or may not use all of the sauce depending on how much pasta you have or how saucy you like your pasta.
Notes
If a guest has a sensitivity to mushrooms, these can be omitted with little impact to the overall dish.