I don’t know about you…but I blinked and then I guess September came? And then just when I started to get emotional about the end of summer, I visited the farmers market and realized that it’s still tomato season! Which immediately makes everything better. That means there’s still time for delicious summer pastas!
While I was at the farmers market relishing over tomatoes, a vegetable called sorrel caught my eye. It’s a leafy green that cooks down a lot like spinach and is a great source of vitamins A and C. This was my first time using it and we loved the lemony flavor it gave to this easy pasta dinner.
- 1 small eggplant, peeled and cut into small spears
- 1/2 lb. whole grain spaghetti
- 4 cloves garlic, minced
- 2 c. sorrel leaves, roughly chopped
- 1 pint cherry tomatoes
- 1/2 t. crushed red pepper
- 2 T. fresh basil leaves, chopped
- salt and pepper
- parmesan cheese or nutritional yeast, optional
- Bring a large pot of salted water to a boil over medium-high heat.
- While the water comes to a boil, heat a large skillet over medium heat and coat the bottom with olive oil.
- When the oil is hot, add the eggplant and sauté until the pieces soften and begin to brown (about 15 mins). Remove from the heat and set aside.
- When the water comes to a boil, cook the pasta according to package directions. Drain and set aside.
- In the large skillet you cooked the eggplant in, heat about a teaspoon of olive oil over medium heat.
- Add the garlic to the hot oil and sauté for a minute to toast the garlic.
- Add in the sorrel leaves and stir just until the leaves soften. Turn the heat down to low.
- Add the drained pasta, cooked eggplant, cherry tomatoes, basil, and red pepper. Toss until everything is well heated through.
- Salt and pepper to taste and serve immediately.
- Top with cheese or nutritional yeast if desired.
Things have been busy over here! Our trip to New Jersey last weekend was great, and we’re headed up again for another wedding in a couple weeks! Things have also been a little crazy with Jason’s job (he worked during most of the holiday weekend, poor guy) and my plate is more than full with volunteering, taking care of the house, and job searching (the search is amping up! fingers crossed!). That’s where fast weekday meals like this really come in handy!
This is a vegan meal aside from the parmesan cheese, which can easily be omitted or replaced with nutritional yeast or a vegan parmesan cheese. I can’t wait for leftovers of this as my lunch tomorrow!
-Lauren
2 Responses
Geoff Hanbury
Hi. Had some sorrel in the garden for a few years and never cooked with it. Lovely recipe. I varied it slightly – softened the tomatoes a for few minutes on a tray in the oven with a little olive oil and forgot to peel the aubergine. Geoff and Jane in Cardiff (Wales)
Lauren @ Dash of Soul
How wonderful! Thank you so much for commenting and I’m so glad you liked the recipe! 🙂