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Angel Hair Primavera With Eggplant and Almonds

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“I found this in the Chicago Tribune...haven't had a chance to try it yet but it looks really good.”
READY IN:
28mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. Heat oil in large skillet over medium-high heat.
  3. Cook shallots and garlic until soft, about 2 minutes.
  4. Lower heat to medium; add eggplant, squash, 1/2 tsp of the salt, black pepper and red pepper; cook, stirring, until vegetables are crisp-tender, about 6 minutes.
  5. Stir in wine; cook, stirring, 1 minute.
  6. Stir in cream; cook 3 minutes.
  7. Stir in remaining 1 tsp salt, almonds and basil; cook 1 minute.
  8. Remove pan from heat.
  9. Drain pasta; place in serving bowl.
  10. Toss with vegetable mixture.
  11. Adjust seasoning if desired.
  12. Pass cheese at the table.
  13. Note: Toast almonds in a small dry skillet over medium-high heat until they become lightly brown and fragrant, about 3 minutes.
  14. If using dried herbs, add them with the vegetables in Step 1.

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