Here’s a quick dinner for busy weeknights- a homemade take on a certain cheesecake franchise’s “Evelyn’s Favorite Pasta.” I found the dish (at the restaurant) to be a bit lacking- it was pretty dry and bland. It had potential though- what with “Broccoli, Oven-Dried Tomato, Roasted Eggplant, Peppers, Artichoke, Kalamata Olives, Garlic, Pine Nuts and Parmesan.” Sorry if the recipe is a bit vague; I don’t really take notes on what I’ve added and such. On the plus side, it’s an excellent refrigerator-cleaning dish.
1-2 cloves garlic, minced
1 c broccoli, chopped into small pieces
1/4 c roasted red peppers, sliced or diced
1/2 c eggplant, cubed and roasted (or sauteed)
1/2 of a 7oz. jar marinated artichokes, halved/chopped/left whole (per your preference)
3 sun-dried tomatoes (in oil), drained and chopped
2 T tomato paste
2 c whole wheat penne pasta, cooked and drained (reserve some of the pasta water)
2 T pesto paste
3 T roasted pine nuts
In a saucepan over med-high heat, saute the garlic in 2T olive oil until fragrant. Add the broccoli and cook, stirring constantly. Add in the rest of the veggies and stir until heated through. Stir in the tomato paste and reserved pasta water before tossing in the pasta. Remove from heat and stir in pesto. Salt and pepper to taste. Garnish with roasted pine nuts and serve.