Ingredients
Vegetables:
1½ zucchini, cut into bite-sized piece
1½ eggplants, cut into bite-sized pieces
2 small red onions, chopped
6 cloves of garlic, minced
3 c. cherry tomatoes, halved
25 oz. whole-wheat spaghetti
6 c. organic vegetable broth
1 T. fresh basil
1 T. fresh rosemary
1 T. fresh oregano
Salt and freshly ground pepper, to taste
3 handfuls of kale, roughly chopped
1½ c. broccoli, cut into florets
Alfredo Sauce:
2 sticks unsalted butter
2 c. heavy cream
Salt and freshly ground pepper, to taste
4 c. Parmesan, freshly grated
Serve with:
Fresh basil, for garnish
Additional Parmesan cheese
Crusty Italian bread
Directions
- Add prepared zucchini, eggplant, onions, garlic, cherry tomatoes, and spaghetti noodles to a large pot. Pour in the vegetable broth and add basil, rosemary, oregano, salt, and pepper.
- Boil for 12-15 minutes or until the pasta is soft. Add the kale and broccoli 9 minutes into cooking. Remove vegetable pasta mixture from heat and drain, reserving ¼ c. of pasta water. Place mixture in a large serving bowl and set aside.
- In a medium saucepan, warm the butter and cream over medium heat. Season with salt and pepper, to taste. Add Parmesan cheese and stir until melted. Continue cooking over medium heat until desired consistency is reached. Thin with reserved pasta water, if necessary.
- Pour the Alfredo sauce over the vegetables and noodles and toss to combine. Garnish with fresh basil. Serve immediately with additional Parmesan cheese and crusty Italian bread.
Makes 6 servings.
