Antipasto Pasta Recipe
Servings: 4
Ingredients
- 1 x eggplant, placed on its side and sliced into 1/4-inch thick slices
- 10 x large shallots, trimmed and halved
- 1 c. chicken stock
- 2 x heads garlic
- 1 1/2 c. extra virgin olive oil, divided
- 2 Tbsp. balsamic vinegar
- 1 c. pine nuts
- 4 ounce prosciutto, sliced into 1/4-inch strips
- 4 ounce salami, sliced into 1/4-inch strips
- 4 ounce roasted red bell peppers, sliced into 1/4-inch strips
- 4 ounce roasted yellow red peppers, sliced into 1/4-inch strips
- 6 ounce bocconcini cheese, cut into 1/2-inch pcs
- 1 x large bunch fresh basil
- 4 x serving fusilli pasta
- 1 x salt and pepper
Directions
- Preheat oven to 400 FDrizzle eggplant slices with oil and balsamic vinegar. Season with salt and pepper and roast on a sheet pan for approximately 15 min per side, or possibly till eggplant is browned and cooked throughout. Reserve.
- Place shallots in a baking dish. Season with salt and pepper, drizzle with 2 Tbsp. extra virgin olive oil and add in chicken stock. Cover with aluminum foil and roast for 30 min. Uncover foil and roast for another 30 min, or possibly till shallots are golden brown and most of the juices have reduced. Reserve.
- Slice 1/2" off the pointed end of the garlic bulbs to expose each clove. Place garlic on aluminum foil. Pour one tsp. of extra virgin olive oil over the top of each bulb and let it sink into the cloves. Wrap foil around garlic bulbs and bake for approximately 1 hour, or possibly till soft and exposed cloves are golden. Reserve.
- In a dry saute/fry pan over medium heat, toast pine nuts for approximately 5 min, or possibly till golden. Reserve.
- Cook pasta according to directions. Drain and reserve 2/3rds of a c. of pasta water.
- Let pasta water cold.
- Squeeze out roasted garlic from the skin. In a blender, puree garlic along with reserved pasta water, 1/4 c. extra virgin olive oil and 1 large handful of basil leaves.
- Slice eggplant and shallots into 1/2-inch pcs and toss with pasta, veggies, meats, cheese and garlic basil sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 1037 | |
| Calories from Fat 934 | 90% |
| Total Fat 106.41g | 133% |
| Saturated Fat 15.67g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 434mg | 18% |
| Potassium 642mg | 18% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.28g | 4% |
| Protein 12.99g | 21% |
