No, I don’t usually think of eating eggplant or zucchini with my pasta, I don’t even like eggplant lasagna. Eggplant Parmesan doesn’t count because it is it isn’t with pasta noodles. I typically would not have thought I’d enjoy this dish, but sure enough this time it paid off to be open minded and give it a try. How narrow minded I have been with my pasta dishes. You can get my eggplant and zucchini Italian recipe at my Simple Italian Cooking Website so I won’t bore you with the actual recipe and instructions. I am really enjoying learning how to incorporate vegetable into pasta dishes which not only taste good but is satisfying.
Eggplant and Zucchini Pasta
Have you ever had a dish of pasta and although you can’t eat another bite you are left feeling unsatisfied? I know why. No vegetables or fruit. I am not a nutritionist but I would wager my bets that because pasta is a high carbohydrate meal, your body is craving the other types of food you are supposed to be eating to keep everything in balance. Every time hands down, if I’m in a hurry and all I make is pasta both my husband and I are not satisfied. But if I add even a small side dish of lima beans or salad or fruit, we feel less heavy, less weighed down, well less blah. That is why using vegetables in the pasta dish is such a great idea, it’s still one recipe, one dish and yet it satisfies. Add in the side dishes too and you will only better yourself with the extra dose of good nutrients your body needs.
Keep in mind, this recipe is very flexible and you can add or substitute what you want. I recommend using good pasta bowls because of the nature of the dish. I don’t know, I guess I feel more authentic eating pasta like this out of a piece of dinnerware made specifically for this purpose. I plan on doing some experimentation myself and will keep you posted when I do. Check out my eggplant and zucchini recipe here.
If you do a variation or something similar, let me know, I’d love to hear it.
Liz
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