Summer is winding down but there are still so many delicious end-of-summer veggies that you can use to kick start your back-to-school cooking! Chef Jessica Shillato of Spotted Salamander in downtown Columbia shared with us a special recipe that she says can take a family less than 15 minutes to put together! Bon Appetit!
8 oz dry pasta cooked according to package directions, drained and cooled
2 tsp olive oil + 2 tsp for basil
2 red or purple bell peppers
2 medium size heirloom tomato
1 small eggplant
½ lb. SC shrimp
2 clove garlic
1/4 lb. basil puréed with 2 tsp olive oil
Salt and pepper to taste
Add 2 tsp olive, shrimp and bell peppers to hot pan, cook for 2 minutes
Add garlic and eggplant to pan, cook about 3-5 minutes.
Turn down heat.
Add tomato, basil puree, salt and pepper, and pasta.
Gently toss until noodles are warm. Top with Parmesan cheese & serve immediately.