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Summer Vegetable Pasta with White Wine Cream Sauce

July 10, 2012

Ah, pasta. Simple and quick, it is a staple of most households these days. Add to that the fact that it doesn’t require turning on the oven, and its appeal widens on a hot day like we’ve been having around here lately. These days, pasta is usually served with the obligatory jarred sauce, heated in a pan or in the microwave or maybe just poured directly on to the pasta and given a quick heat in the pasta cooking pot.

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I don’t remember the last time I bought pasta sauce. I know that when I did it was because I had a coupon and the sauce was probably buy one, get one free, so I probably paid something like $0.88 for it. The problem was that up to that point I had been making my own sauce for quite some time, so the jarred sauce just didn’t taste right. It sat in my fridge until it grew fur….a lot of fur.

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That’s the problem with cooking things from scratch, and cooking at home all the time. I was tweeting back and forth with another local blogger one day recently about how restaurants, no matter how good they are, just don’t seem as good anymore, now that we are from-scratch fanatics. That may sound self-righteous, but I promise you that if you try cooking at least 90% of your meals at home you will find out that it’s just the plain and simple truth. Philip and I always laugh that often we go out to eat to remind us why we do most of our eating at home….and anytime that I buy processed foods these days, I remember why I cook most things from scratch. Totally worth it.

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Lest you think that I’m a slave to my kitchen…it’s just not the truth. I have too many other things going on in my life to spend every waking minute cooking. And sure, there are plenty of nights that cooking is the last thing I want to do (well, getting on the treadmill is probably actually the last thing, but cooking is a close second). Nights like that, it’s handy to have recipes like this in my back pocket. Homemade alfredo is so easy and so much better-SO much better-than jarred. When you have some simple, fresh additions, you can whip up a delicious, restaurant-quality (or better than restaurant quality!) meal with no tears shed.

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Summer Vegetable Pasta with White Wine Cream Sauce

Print recipe
Serves 4
Prep time 50 minutes
Cook time 20 minutes
Total time 1 hours, 10 minutes
Allergy Milk, Wheat
Dietary Vegetarian

Ingredients

  • 1 Small eggplant
  • 1 Medium zucchini
  • 1/2 Medium onion
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine ((I used Chardonnay))
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 8-10oz linguini
  • parmesan cheese (I used Parmigiano-Reggiano)
  • 1 Medium tomato (diced)
  • 2 tablespoons basil (cut into chiffonade)
  • salt & pepper (to taste)

Note

The 50 minute prep time includes 30 minutes of inactive prep time when the zucchini and the eggplant are draining!

Directions

Step 1
About 30 minutes prior to beginning cooking, cut the eggplant and zucchini into thin slices lengthwise. Salt on both sides and set on a cooling rack over the sink. Turn after 15 minutes (this will draw excess moisture out of the veggies as well as draw out the bitterness that eggplant can have). Let stand for a total of 30 minutes, then rinse and dry with paper towels.
Step 2
Cook the pasta according to package directions. Preheat the olive oil in a medium-sized skillet. Chop the onion and cook, stirring often. After you add the onion to the pan, combine the cream and the butter in a small skillet/sauté pan and allow to simmer until reduced to a thick, creamy sauce, about 15 minutes.
Step 3
Dice the zucchini and eggplant and add to the pan with the onion. Cook until it begins to soften, then add the white wine and allow to reduce. Pour the cream sauce over and mix thoroughly. Stir in desired amount of grated Parmigiano-Reggiano. Salt and pepper to taste.
Step 4
Drain the cooked pasta and toss with the vegetable cream sauce. Divide among bowls and top with diced tomatoes, basil chiffonade, and more grated cheese.
Powered by GetMeCooking

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Filed Under: By Course, By Main Ingredients, Main Dishes, Pasta, Recipes, Vegetables or Vegetarian Tagged With: main dishes, pasta, vegetarian By Mary // Chattavore 3 Comments

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Comments

  1. Vanderbilt Wife says

    July 11, 2012 at 7:50 pm

    Yum! That sounds fantastic. I agree on going to restaurants sometimes. I get grossed out when I order something like potato gratin and can tell it's from a box or uses processed cheese. Snobs unite! :)
    Reply
    • Chattavore says

      July 11, 2012 at 8:05 pm

      Yes! Speaking of potatoes, I have a really hard time ordering potato soup from a restaurant these days, since one of my friends was talking about someone getting her a bag of loaded baked potato soup from a popular chain restaurant. Their soup COMES. IN. A. BAG. Excuse me while I vomit...
      Reply

Trackbacks

  1. Shiraz Boys – our quest for the ultimate Red Wine and beyond » Blog Archive » Summer Vegetable Pasta with White Wine Cream Sauce says:
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    [...] tweetmeme_style = 'compact'; (function() { var po = document.createElement('script'); po.type = 'text/javascript'; po.async = true; po.src = 'https://apis.google.com/js/plusone.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(po, s); })(); EmailAh, pasta. Simple and quick, it is a staple of most households these days. Add to that the fact that it doesn't require turning on the oven, and its appeal widens on …www.chattavore.com/…/summer-vegetable-pasta-with-white-w… [...]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.