El Paso Twigs

Colorful Vegetable Pasta
Vegetables picked fresh from the garden


Cherry Tomatoes - about half a pound
Eggplant - one medium size
Zucchini - one
Bell Pepper - one
Basil - several leaves
Garlic - 6-8 cloves
Pasta - any
Salt - only for boiling pasta
Olive oil

Boil water for the pasta and add salt. In a pre-heated pan add olive oil and sauté´the vegetables except bell pepper. Peel the garlic and sauté whole garlic cloves with the vegetables. Add a few basil leaves, stir, cover with a lid and let it cook on minimum heat for about 15 minutes. Do NOT add any salt to the vegetables as it will result in a watery soup.
Boil the pasta till al dente.
Add bell pepper and more basil to the vegetables and cook for another 3-5 minutes. Add pasta, mix with vegetables in the pan. Serve.
There is no need for additional sauce in this recipe as the vegetables, specially tomatoes & basil give it a delicious taste. All the juices coat the pasta well with complex flavors. Parmesan cheese is optional at the end. More finely chopped basil could also be used for garnishing. No additional salt would be needed due to the flavorful tangy tomatoes.