Hello Everyone! Today is the last day of Pasta Month; sad to be ending as I actually have a whole lot more pasta dishes that I want to try out, but also happy to move onto a new theme for next month! Just a heads up though – the likelihood of a theme not happening is quite possible. I did have a theme in mind, and I’ve already prepared and cooked two dishes for it in advanced, the only problem is getting two more made for next month’s theme is quite unlikely. I say this because I am heading off to the Philippines on Saturday for about a month! Because of that, I probably won’t have time to cook. I also will not be sure if I will have Internet connection during my stay there so the likelihood of me uploading content for the month of July might not happen as well. So I guess I’ll just see how it goes – if posting on my blog is a problem, then you can follow me over on Instagram @amcarmenskitchen to follow my food journey while I am in the Philippines – I’ll make sure to keep that up to speed 🙂
Anyway, so okay, the dish is not quite a Ratatouille (I just thought naming it for this post would make it sounds fancier than it looks, hehe) – more like it’s inspired by some of the vegetables used to make a ratatouille *cheeky grin* but nonetheless, it still tastes pretty good for something that I just “whipped up” with the ingredients lying in the fridge and the pantry. You can bulk this dish up by adding meat or seafood if you wish, but I decided to keep this dish vegetarian.
PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 6
- 500g risoni, or other shaped pasta
- 3-4 garlic cloves, minced
- 2-3 red bird’s eye chilies, sliced
- 2 medium-szied Lebanese eggplants, sliced into 1-inch thick chunks and then quartered
- 1 medium-sized zucchini, sliced into 1-inch thick chunks and then quartered
- 1 onion, diced
- 1 punnet (125g) cherry tomato medley, sliced
- 1/2 bunch asparagus, woody ends snapped off and cut into thirds
- 1 tbsp baby capers, washed and drained
- Freshly squeezed lemon juice from 1 lemon
- Ground sea salt and black pepper, to taste
- Handful of grated parmesan cheese
- Olive oil
- Bring a large pot of salted water to a boil. Once boiling, add in the risoni pasta and cook according to packet instructions or until al dente (mine was about 11 minutes).
- While your pasta is cooking away, heat some olive oil in a large frying pan. Sauté the garlic and chilies until golden brown and fragrant, about a minute, and then add in the onions, cooking until soft for another minute or two.
- Add in the asparagus, together with the zucchini and eggplant, cooking until soft for about 6-7 minutes. Season with a bit of ground salt and black pepper. Add in the cherry tomatoes and leave to cook for a further 4-5 minutes. Lastly, add in the capers and then turn the heat off.
- Once the risoni is done, drain, and then return to the pot. Add in the stir-fried veggies to the pot with the risoni and then give it a good mix.
- Divide the risoni equally into 6 portions and then top with a generous handful of grate parmesan cheese and some ground black pepper. Serve immediately and enjoy!
– Ally xx