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Saturday, May 23, 2009

Vegetarian Pasta

Ingredients:

1 pack any small-size pasta
1 medium eggplant
1 red onion
1 medium red sweet pepper
1 lemon
0.5 lb black olives cut in quarters
3 tbsp fresh basilica

Method:

Cook pasta as recommended on the pack.
Drain, and set aside.

Cut eggplant, peeled pepper, and onions into small cubes.

Pre-heat olive oil on a skillet, add the vegetables, and stir-fry for about 7 minutes, then add lemon peels and squeezed lemon juice.

Place olives in the saucepan with the pasta, stir well.

Then, add the stir-fried vegetables into the saucepan, and stir well.
Cut basilica into medium pieces, stir in, and serve.

Note:

You can substitute eggplant with any vegetable mix.
You can bake it in an oven, instead of frying it on a skillet.
You can substitute boiled pasta with boiled rice.

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