|Lemony Linguine & steamed carrots|
4 oz Linguine
1/2 Onion, chopped
1 hot green chile, minced OR 1 generous pinch Red Pepper Flakes
1 small Japanese/Italian/Chinese Eggplant, julienned
3 cloves Fresh Garlic, finely minced
2 Tbsp EVOO
Salt & freshly ground Pepper
4 Tbsp Flat Leaf Parsley, finely chopped
1/2 Lemon/Lime, zest and juice
2 Tbsp Pine nuts or Slivered Almonds, toasted
Heat a large skillet; add the oil and when oil is hot add all the veggies, with salt and pepper to taste. Cook over low to medium heat until eggplant is tender. Stir to keep the veggies from sticking.
While the veggies are cooking, cook the linguine according to package directions until tender but firm.
Drain but reserve about 1/4 to 1/2 cup of the cooking water; and add the pasta to the veggies along with as much of the cooking liquid to keep everything moist.
Stir in the parsley, zest and juice of the lemon. Check for seasoning and add salt or pepper as needed.
Serve hot topped with the toasted nuts. Enjoy!