Lemony Linguine With Eggplant & Red Onions
Lemony Linguine & steamed carrots Simple and delicious and spicy with a little green or red chile, Lemony Linguine makes a wonderful lunch, dinner or even as a starter. If eggplant is not your thing, use asparagus, zucchini or other favorite veggies and adjust cooking time accordingly as some veggies cook quicker than others. I used red onion to compliment the eggplant; any type may be used including scallions or leeks. 2 servings Ingredients: 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 Method: 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. S...