With just one tablespoon of creamy marscapone cheese this pasta dish went from ordinary to extraordinary! Absolutely deicious and on the table in just 20 minutes!After trimming the asparagus and cutting it into bite-size pieces. I peeled the eggplant and chopped into small cubes, minced a large clove of garlic and quartered a pint of cherry tomatoes. All this while the pasta was boiling. I began sautéing the eggplant and asparagus. I added a small shallot, garlic and half of the quartered cherry tomatoes. After just a few minutes I added a dash of white wine vinegar and some chicken stock. The pasta was al dente so I added that to the pan along with about a quarter cup of pasta water. This created a great sauce especially after I added a tablespoon of creamy marscapone cheese. I topped the pasta with the fresh grate of Parmesan cheese. Doesn’t this look delicious? I actually had seconds!
Asparagus and Eggplant Weeknight Pasta
This is Pasta goes from ordinary to extraordinary with a tablespoon of marscapone and delicious vegetables!
- 8 Oz Uncooked Pasta I used Bow tie but Penne or Fusilli would work great
- 2 Tbsp Olive oil
- 8 Oz Asparagus Trimmed and chopped
- 2 Cups Eggplant Peeled and cubed
- Salt and pepper To taste
- 1 Shallot Chopped
- 2 Cloves Garlic Minced
- 1 Pint Cherry tomatoes Halved or quartered
- 1 Tbsp White wine vinegar
- 1/4 Cup Stock/broth I used chicken stock
- 1 Tbsp Marscapone Cheese
- 1 Tbsp Fresh thyme Chopped fine
- 1 Tbsp Fresh basil Chopped
Cook the pasta according to the package directions. Cook until al dente and reserve some of the cooking liquid, at least a cup or so.
While the pasta is boiling, heat the olive oil in a large skillet over medium high heat. Add the eggplant and asparagus and sauté until the eggplant starts to brown. Add salt and pepper to taste. Add the shallot and garlic and cook for an additional minute Or so until the garlic becomes fragrant.
Add half of the tomatoes and continue to cook until they soften and release their juices. This is when you can add the vinegar. Step back the steam is pretty strong!
Add the chicken stock and the marscapone cheese and thyme. Add the pasta and toss.
If the sauce it’s too thick, add the reserved pasta water slowly, until you achieve your desired consistency.
Add the remaining tomatoes. Divide the pasta between four plates and top with freshly grated Parmesan cheese and chopped basil. Enjoy!