Angel Hair Primavera With Eggplant and Almonds

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this in the Chicago Tribune...haven't had a chance to try it yet but it looks really good.”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a