Eggplant Parmesan, Whole Wheat Pasta and Arugula Salad

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

• 5 oz Arugula (Washed and thoroughly dried)
• 3 tbsp Extra Virgin Olive Oil (High quality for best flavor)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.33 cup Parmesan Cheese (Thinly shaved with a vegetable peeler)
• 3 tbsp Pine Nuts
• 1 tsp Dijon Mustard
• 1 clove Garlic (Finely minced or grated)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Toast the pine nuts. Place a small, dry skillet over medium-low heat. Add the pine nuts and toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and light golden brown. Immediately transfer them to a small plate to cool completely. This prevents them from burning from the residual heat of the pan.

2. 2

   Prepare the lemon vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Add the salt and freshly ground black pepper.

3. 3

   Emulsify the dressing. Whisk the ingredients in the bowl vigorously, or seal the jar and shake it well, until the dressing is creamy and fully combined (emulsified). Taste and adjust seasoning if necessary.

4. 4

   Assemble the salad. In a large salad bowl, add the thoroughly dried arugula. Drizzle about two-thirds of the vinaigrette over the greens. Gently toss with your hands or tongs until the leaves are lightly coated.

5. 5

   Add toppings and serve. Add the shaved Parmesan and the cooled, toasted pine nuts to the bowl. Give it one final, gentle toss. Serve immediately, with the remaining dressing on the side for those who prefer more.