TLC Cooking "Emeril's Gluten-Free Pasta Primavera (Video)"

Emeril's Gluten-Free Pasta Primavera

INGREDIENTS

1/4 cup	olive oil
2 cups	sliced Portabello mushrooms, about 2 caps
1	white onion, sliced
1	red pepper, sliced
1	small eggplant, cubed
Salt and freshly ground black pepper
1/4 cup	basil leaves, torn
2 tablespoons	chopped garlic
1/2 cup	chopped sundried tomatoes
1 pound	gluten-free pasta
2 cups	your favorite marinara sauce
Ricotta Salata, for garnish
Grated Parmesan, for garnish

(your favorite shape), cooked to al dente and drained

PREPARATION:

Method:

In a large sauté pan over high heat, add the olive oil. Next, add the Portobellos, onions, red peppers and eggplant and cook until oil is absorbed and the vegetables begin to wilt, about 5 minutes. Season with salt and pepper. Add the basil leaves, garlic and sundried tomatoes and stir to combine. Toss with the gluten free pasta and marinara sauce. Garnish with the Ricotta Salata and grated Parmesan.
This recipe was featured on the Gluten Free Episode of Emeril Green.

This recipe appears in: Pasta

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