Farmers Market Dinner

4 Servings
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Ingredients

  • 8 ounces dry spaghetti or linguine
  • 1 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small eggplant (about 1 pound) cut in 1-inch cubes
  • 1 medium zucchini, halved and sliced into 1/4-inch thick slices
  • 1 medium yellow summer squash, halved and sliced into 1/4-inch thick slices
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped plum, Roma tomatoes or halved cherry tomatoes
  • Kernels from 1 ear of corn
  • 2 medium carrots, peeled and shaved into ribbons
  • 1/2 cup dry white wine
  • 2 tablespoons dry white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup shredded Parmesan cheese, plus more for garnish
  • 1/4 cup torn fresh basil leaves

Directions

  1. Bring a large pot of water to a boil. Add salt and pasta and cook al dente according to package directions. Reserve 1 cup of pasta water, drain the pasta and set aside.
  2. Heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the garlic. Cook, stirring often, until golden. Remove from pan with a slotted spoon and transfer to a paper towel lined plate.
  3. Add the eggplant, zucchini, and yellow squash and 1/2 teaspoon of the salt and pepper and cook, stirring occasionally until softened, about 3 minutes. Stir in the tomatoes, cook for 5 minutes. Stir in the corn, carrots, remaining salt and garlic. Cook 1 minute more. Add the wine and simmer until reduced by half, 1-2 minutes. Add 1/2 cup of the reserved pasta water and butter and bring to a boil. Add the pasta. Toss to coat.
  4. Remove from the heat and stir in the cheese and basil. If the sauce is too thick for your liking, add remaining pasta water, a little at a time, until desired consistency.
  5. Divide among bowls and garnish with additional cheese. Serve warm.
  6. Keep leftovers refrigerated for up to 4 days.

https://www.cutco.com/learn/farmers-market-dinner