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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 (your favorite shape), cooked to al dente and drained
2 cups your favorite marinara sauce
Ricotta Salata, for garnish
Grated Parmesan, for garnish
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.
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