Evelyn’s Favorite Pasta

The sauce was light in flavor so that the multitudes of vegetable flavors are able to take the stage, and the pasta was cooked perfectly.

1 lb cavatoppi pasta
4 cloves of garlic, sliced
1 cup chopped eggplant
1 cup broccoli florets
1 red pepper, de-seeded & chopped
1/3 cup sun-dried tomatoes, diced
1 cup of artichoke hearts, quartered
¼ cup Kalamata olives, pitted & sliced
¼ cup pine nuts
1 tbsp minced fresh basil
Fresh grated parmesan cheese, for garnish

View the full recipe at Sweet Love & Ginger →