Lisa found this quick and easy weeknight recipe on the Whole Foods site and adapted it to use what we had on hand. A bunch of vegetables are stir-fried with pasta and tomatoes to recreate the flavors of a minestrone in non-soup form! A great way to use up the vegetables in your fridge.
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Chris says:
Okay, I love this. Super simple and flavorful.
Lisa says:
Really? I think it’s kind of bland. It has no flavor.
Chris says:
Uhh… what? Is this one of those “I made it so I don’t think it’s that great? things?
Lisa says:
No, I’m serious! I just don’t think it has much taste.
Chris says:
Well our bowls must be completely different because mine has… wait, didn’t you burn your tongue a few days ago?
Lisa says:
Yeah… so?
Chris says:
So I think your tastebuds are fried.
Lisa says:
Oooh, good point. Well, I’m glad you like it, but I can’t really tell how it tastes. And I think it’s random that the Whole Foods site suggests you serve this stir-fry, which has pasta in it, over pasta.
Chris says:
…or toast, or polenta…
Lisa says:
Yeah, but still. Random.
Chris says:
Okay, while you’re thinking about that and not being distracted by flavor, I’m going to finish my dinner. And possibly yours.
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Minestrone Stir Fry
2 tsp extra virgin olive oil
1 cup chopped peeled eggplant
1/2 cup sliced mushrooms
1/2 cup chopped orange bell pepper
1/2 cup chopped yellow onion
1/3 cup chopped carrot
1 tsp dried Italian seasoning
1/2 tsp fennel seeds
1/4 tsp red chile flakes
2 cloves garlic, finely chopped
1 cup chopped tomatoes
1/3 cup tomato juice
1 cup cooked pasta
1 cup chopped chard leaves
1/3 cup chopped basil
1/2 teaspoon salt
Heat olive oil in a large nonstick skillet over high heat. Add eggplant, mushrooms, bell peppers, onions, carrots, Italian seasoning, fennel seeds, chile flakes, and garlic and cook for 5 minutes, adding a little water to prevent sticking. Add tomatoes and tomato juice and continue to cook for 3 minutes longer. Add pasta, chard, basil, and salt and cook 1 to 2 minutes longer to heat through.
4 Servings