Summer vegetables are at the peak of their season and markets are filled with eggplants, zucchini, red bell peppers. I'm always tempted to buy them all at once, but I want to use them immediately. My answer is to use them in a stir-fry. This is a colorful vegetarian meal.
Artichokes hearts and olive oil bring a taste of the Mediterranean to the summer vegetables. A light tomato sauce finishes the dish to make a perfect topping for angel hair pasta.
Helpful Hints:
_ For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. Then, you won't have to look at the recipe after you start to cook.
_ Make sure your wok or skillet is very hot before adding the ingredients.
Countdown:
_ Place water for pasta on to boil.
_ Prepare vegetables and stir-fry.
_ Cook pasta and serve.
Shopping List:
To buy: 1 small bunch fresh basil, 1 medium eggplant, 1 small zucchini, 1 small red bell pepper, 1 jar canned artichoke hearts, 1 package whole wheat thin spaghetti, 1 can reduced-sodium crushed tomatoes, 1 bottle minced garlic, 1 bottle cayenne pepper, 1 small piece Parmesan cheese, 1 can olive oil spray.
Staples: olive oil, onion, salt and black peppercorns.
