Whole Wheat Penne With Shrimp and Vegetables
1 pound whole wheat penne pasta
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 pound Italian eggplant, cut into 1/2" cubes
3 Roma tomatoes, seeded and chopped
1/2 pound medium shrimp, cleaned and deveined
1/4 cup basil, chopped
1. Cook pasta in a large pot of boiling salted water according to package directions, or until al dente.
2. Meanwhile heat olive oil in a large skillet. Sauté garlic for 1
minute, add the eggplant and sauté for 5 minutes or until golden brown.
Add chopped tomatoes and sauté an additional 2 minutes. Add the shrimp
and cook for an additional 2-3 minutes or until the shrimp turn pink.
3. Drain pasta, reserving 1/2 cup cooking liquid. Add both to the
skillet and toss all the ingredients together. Top with fresh chopped
basil.
Serves: 4
