Stuffed Eggplant And Creamy Cavatelli Pasta

  

Dear Readers, 

I love it when you comment. When you take the time to comment, please add your name to the comment section. I have not been able to figure out when some commenters are listed as Anonymous and others are not, Thank you.

If you would like to follow this blog, you will find the sign-op in the sidebar. If the sidebar is not showing up in your view, go to the bottom of the post and tap HOMR.

Stuffed Eggplant

2 servings 

Ingredients

1 (12 - 15 oz) eggplant, halved lengthwise

3 tablespoons olive oil, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 Italian pork sausage links casings removed {chicken and turkey sausage work just as well}

¼ cup chopped onion

1 small sweet Italian frying pepper, finely chopped 

2 cloves garlic, minced

2 tablespoons chopped fresh basil

1 cup Marinara sauce

½ cup Italian seasoned bread crumbs, divided

1/2 cup grated Parmesan cheese, divided

Directions

Preheat the oven to 350 degrees F (175 degrees C). 

Sprat a rimmed baking dish with cooking spray.

Cut around the edge of the flesh in each eggplant half using a sharp paring knife or a seated spoon leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving a 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.

Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.

Heat the remaining 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add sausage, onion, popper, and garlic; stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add Marinara sauce; cook and stir for 5 minutes. Mix in ¼ cup of bread crumbs and 1/4 cup Parmesan cheese.

Stuff the mixture into eggplant shells. Combine remaining bread crumbs and cheese in a small bowl; sprinkle over stuffing.

Bake in preheated oven until eggplant is tender, 45 to 50 minutes.

Creamy Lemon Zucchini Pasta

3-4 Servings

Ingredients

1 large zucchini, not more than 15/16 oz.

½ cup chopped onion

2 large garlic cloves, minced

3 tablespoons extra-virgin olive oil

¼ teaspoon crushed red pepper flakes

1teaspoon kosher salt

Freshly ground black pepper

8 oz. Short Italian pasta, such as Cavatelli

1 lemon

¼ cup Parmesan, plus more for serving

¼ cup (lightly packed) basil 

¼ cup heavy cream

Directions

Place a clean kitchen towel in a large bowl (or on a large cutting board). Trim zucchini and cut into thin 1-inch long strips. 

Sprinkle with salt and let rest 30 minutes.

Gather the ends of the towel together, then squeeze over the bowl to extract water from the zucchini.

Bring a large pot of salted water to a boil. Cook pasta according to the instructions for al dente. Reserve 1 cup of the pasta cooking water, Drain and set aside. 

Juice 1 lemon into a small bowl. . Very coarsely tear or chop ¼ cup (lightly packed) basil leaves.

In the empty pasta cooking pot, heat 3 tablespoons extra-virgin olive oil in a skillet over medium-high. Add crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Season generously with freshly ground black pepper and add zucchini, onion and garlic. Cook until the zucchini is very tender, about 10 minutes.

Reduce heat to medium-low, add the cooked pasta, ½ cup pasta cooking liquid, and heavy cream, and stir to combine. Stir we;;.

Add cheese, another ¼ cup pasta cooking liquid over the top, and cook, stirring with a wooden spoon, and add more pasta cooking liquid if needed, until a creamy sauce that coats the pasta forms, 2–3 minutes.

Remove the pot from heat and stir in 2 tablespoons of lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in basil.

Serve pasta topped with more grated Parmesan.