A Vegetarian's Guide to Eating Italian: 25 Mouth Watering Vegetarian Italian Recipes by Monica Young

Author:Monica Young
Language: eng
Format: mobi, epub
Published: 2015-06-16T17:00:00+00:00

2 tbsp garlic, minced

1 onion, sweet, chopped

EVOO

Directions

Add everything to a skillet and cook over low heat until zucchini is browned.

Swirl around with the EVOO and season to taste with salt and pepper.

Serve with your favorite pasta.

Eggplant and Basil

Ingredients

2 to 3 eggplants

10 oz tomatoes, ripe

12 basil, leaves

oil, olive

2 tbsp garlic, minced

½ cup ricotta

pasta, fettuccini

Directions

Slice eggplant into thin slices and grill, season with salt and pepper and set aside.

Boil a saucepan of water and add the tomatoes, boil until the skin starts to fall off, then remove them from the water.

Dice hot tomatoes, careful not to burn yourself.

Heat oil and sauté the garlic for 1 to 2 minutes.

Add in diced tomatoes with the garlic for a few minutes, then remove from heat.

Boil your pasta per the box instructions and strain.

Combine the tomato sauce with basil, ricotta and pasta.

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