Eggplant Parmesan Bake with Whole Wheat Pasta and Carrot Sticks

Ingredients

• 12 oz whole wheat penne pasta
• 1 tsp salt (For boiling pasta water)
• 2 tbsp olive oil
• 1 medium yellow onion (Finely chopped)
• 1 medium red bell pepper (Deseeded and chopped)
• 1 medium zucchini (Chopped)
• 4 cloves garlic (Minced)
• 28 oz crushed tomatoes (One can)
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.25 tsp red pepper flakes (Optional, for a little heat)
• 0.5 tsp black pepper (Freshly ground)
• 0.25 cup parmesan cheese (Grated, plus more for serving)
• 2 tbsp fresh basil (Chopped or torn, for garnish)

Instructions

1. 1

   Cook the Pasta

   • Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt.
   • Add the whole wheat penne and cook according to package directions until al dente, typically 9-11 minutes.
   • Just before draining, carefully reserve 1 cup of the starchy pasta water. Then, drain the pasta.
2. 2

   Sauté Vegetables

   • While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
   • Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
   • Add the chopped bell pepper and zucchini. Continue to cook for 6-7 minutes, until they are tender-crisp.
   • Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
3. 3

   Simmer the Sauce

   • Pour in the can of crushed tomatoes. Add the dried oregano, dried basil, remaining 1/2 teaspoon of salt, and black pepper.
   • Stir well to combine. Bring the sauce to a gentle simmer.

Ingredients

• 6 medium Carrots (About 1.5 lbs or 680g)
• 4 cup Water (For optional ice bath)
• 2 cup Ice Cubes (For optional ice bath)

Instructions

1. 1

   Prep Carrots: Wash 6 medium carrots thoroughly under cold running water. Using a vegetable peeler, remove the outer skin. Trim off the top (stem end) and the bottom tip of each carrot.

2. 2

   Cut into Sections: Cut each carrot crosswise into manageable sections, typically 3 to 4 inches long. This makes them easier to handle for the next step.

3. 3

   Slice into Sticks: Stand each section on its flat end. Slice it lengthwise into planks about 1/4-inch thick. Stack a few planks and slice them again lengthwise into sticks of the same 1/4-inch thickness. Repeat for all carrot sections.

4. 4

   Chill for Crispness (Optional): For extra crunchy carrot sticks, prepare an ice bath. Fill a large bowl with 4 cups of cold water and 2 cups of ice cubes. Submerge the carrot sticks in the ice water for 15-20 minutes.

5. 5

   Serve or Store: Drain the carrot sticks well. If you used the ice bath, pat them dry with a clean kitchen towel or paper towels. Serve immediately with your favorite dip or store in the refrigerator.