Ingredients:

• 12 oz spaghetti 

• 1 medium red onion peeled, halved, and sliced

• 1 small Japanese eggplant halved lengthwise and sliced

• 1 summer squash halved lengthwise and sliced

• 1 zucchini halved lengthwise and sliced

• 2  tomatoes sliced and quartered

• 1 colorful bell pepper chopped

• 2 cloves garlic peeled and minced

• 2 handfuls baby greens - I used Russian kale

• 1 tsp salt and lots of fresh cracked pepper to taste

• 1 tsp dried basil leaves

• 1/2 tsp red pepper flakes (optional)

• 2 tbsp olive oil

• 1 cup dry white wine

• 3 1/2 cups water

• 1 tbsp white wine or sherry vinegar

• 1 cup shredded hard Italian cheese

1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn't stick. Don't overcook the pasta, there will still be some water left in the pan.

2. Toss the pasta with the cheese.

• Don't skip the tomatoes.  The rest of the veggies remain intact, but the tomatoes break down and help to form a sauce with the starchy pasta water and the cheese. You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also summer squash, cauliflower. Tomatoes are a must, though.

• Don't skimp on the cheese, for the reason just mentioned. 

• Pay attention to flavoring the pot.  In addition to salt, I like lots of black pepper, red pepper flakes, and my secret flavor weapon, a dash of sherry vinegar.

What is your favorite fresh veggie recipe?

Blessings,