Cookbooks

Spaghetti with Garden Vegetables

January 26, 2012

Ingredients

serves 6 to 8

3 tablespoons extra-virgin olive oil

2 large carrots, peeled and finely chopped

1 small red onion, finely chopped

2 large celery stalks, peeled and finely chopped

2 garlic cloves, crushed with the flat side of a large knife

1 cup torn fresh basil leaves

1 teaspoon crushed red pepper flakes

Coarse salt

1/2 cup dry white wine

2 small yellow summer squash, halved lengthwise and cut into 1/4-inch-thick half-moons

2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons

2 small eggplants, cut into 1/2-inch cubes

3 medium tomatoes, coarsely chopped

2 teaspoons chopped fresh marjoram

Freshly ground pepper

1 pound spaghetti or bucatini

Freshly grated Parmesan cheese, for serving

Step 1
Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until the vegetables are caramelized, about 15 minutes.
Step 2
Add the wine to the saucepan. Raise heat to medium. Cook until the wine has almost completely reduced, about 5 minutes. Add the yellow squash, zucchini, and eggplants. Cook 5 minutes. Add the tomatoes. Cover. Cook until the vegetables are tender, 10 to 12 minutes. Add the marjoram and 1/2 teaspoon salt; season with pepper.
Step 3
Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Drain. Transfer to a large bowl. Add the vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission fromThe Martha Stewart Living Cookbook: The New Classicsby Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book fromAmazon.

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Ingredients

Step 1

Step 2

Step 3