Chef Adam Feidelman of Memorial Hospital Miramar shares one of his hip and healthy, easy-to-prepare, family-favorite recipes. Even if you hate to cook, youï¿½ll love to eat this late-summer, Mediterranean whole wheat pasta and veggie dish delizioso.
Many of these ingredients can be found in local supermarkets, but, even better, at the upcoming Farmersï¿½ Market at Memorial Hospital Miramar. Beginning September 23 and every Sunday until May 2013, Memorial Hospital Miramar will host a fresh local produce market on its hospital grounds, 1901 SW 172nd Avenue from 9 am to 2:30 pm. For information about the Farmersï¿½ Market, visit MHS.net.
Vegetarian Whole Wheat Cavatelli
1-2 tbsp. extra virgin olive oil
2 cups Whole Wheat Cavatelli Pasta
1 tsp. Garlic
1 tbsp. Chopped Shallot
1/2 cup Artichoke Hearts
1 tbsp. Capers
1 cup Spinach leaves
1/2 cup sliced Mushroom
2 cups Marinara Sauce
1/2 cup roasted Eggplant
(To roast: Cut eggplant into cubes and season with salt, pepper and olive oil cook for 20 minutes in 350 degree oven.)
Cook pasta until al dente, drain water, lightly toss with olive oil, set aside to cool
In a large sautï¿½ pan, heat olive oil on high heat.
Sautï¿½ garlic and shallots until slightly cooked.
Add mushrooms and cook for one minute.
Toss in roasted eggplant, artichoke hearts, capers and finally spinach.
Add cooked pasta, finish with marinara sauce and cook for 2 minutes.
Toss with parmesan cheese and enjoy.
Chef Adam says the whole idea of this recipe is so that working people can prepare these items in the morning or the night before and come home and throw the dish together in minutes. So, having all the ingredients set up a head of time is ideal.