Where did summer go? Usually meals during June through August are light, fruit, vegetables and cheeses. When the unexpected storm comes in, it's still possible to eat healthy and hearty.
A penne pasta dish with eggplant, garlic, chopped parsley, mozzarella and pecorino romano cheeses is just what should be served when it's raining during the warm months.
What you will need:
One cup of gluten free penne pasta
Slices of eggplant
Handful of chopped parsley
One minced garlic
Three slices of fresh mozzarella cheese
Boil water and add the pasta, and cook as directed.
Meanwhile, sprinkle olive oil (Nudo) in a frying pan and add the slices of eggplant when warm. Flip over once they start to get golden brown and flavor with salt and pepper.
Drain the pasta and combine with the eggplant, in the frying pan.
Dish on to plate and add chopped parsley, minced garlic and slices of mozzarella cheese.
Sprinkle shredded pecorino romano cheese on top.
Handful of chopped parsley
One minced garlic
Three slices of fresh mozzarella cheese
Boil water and add the pasta, and cook as directed.
Meanwhile, sprinkle olive oil (Nudo) in a frying pan and add the slices of eggplant when warm. Flip over once they start to get golden brown and flavor with salt and pepper.
Drain the pasta and combine with the eggplant, in the frying pan.
Dish on to plate and add chopped parsley, minced garlic and slices of mozzarella cheese.
Sprinkle shredded pecorino romano cheese on top.
Eat well, live happy!
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