Angel Hair Primavera With Eggplant and Almonds

"I found this in the Chicago Tribune...haven't had a chance to try it yet but it looks really good."
 
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Ready In:
28mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Cook pasta according to package directions.
  • Heat oil in large skillet over medium-high heat.
  • Cook shallots and garlic until soft, about 2 minutes.
  • 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.
  • Stir in wine; cook, stirring, 1 minute.
  • Stir in cream; cook 3 minutes.
  • Stir in remaining 1 tsp salt, almonds and basil; cook 1 minute.
  • Remove pan from heat.
  • Drain pasta; place in serving bowl.
  • Toss with vegetable mixture.
  • Adjust seasoning if desired.
  • Pass cheese at the table.
  • Note: Toast almonds in a small dry skillet over medium-high heat until they become lightly brown and fragrant, about 3 minutes.
  • If using dried herbs, add them with the vegetables in Step 1.

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