|2 servings||calories per servings 560||protein serving 23 g||carbs per serving 73 g||total fat per serving 19 g|
The herbaceous combination of basil and mint with sweetness from brown sugar, spicy jalapeño and salty fish sauce is a classic move in Thai-style dishes, and protein-rich tofu and summer eggplant are perfect for soaking those bold flavors. Using Vesuvio pasta, which gets its name from the still-active volcano in Napoli, Italy, makes for tasty cultural crossover - especially since the pasta is handmade in Atlanta by the fine folks at Storico Fresco! A final squeeze of lime and sprinkling of crushed peanuts, and you’re ready to enjoy this satisfying plant-based dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||8 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Halve or quarter eggplant lengthwise. Cut crosswise into 1/2-inch slices.
• Halve tofu lengthwise. Cut crosswise into 1/2-inch slices.
• Pick and slice mint and basil leaves.
• Cut lime into wedges.
• Peel and mince garlic.
• Discard pepper stem and seeds. Thinly slice flesh.
• Halve tomatoes.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta.
In a small bowl, combine sugar, fish sauce, 1 teaspoon cooking oil, garlic, jalapeño and 1/4 teaspoon kosher salt.
Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add tofu and eggplant. Cook, stirring occasionally, until golden, 4-5 minutes.
• Add tomatoes. Cook, stirring, until tomatoes are tender, 1-2 minutes.
• Stir in sauce mixture.
• Fold in pasta.
• Adjust consistency as desired with reserved cooking liquid.
• Divide pasta and vegetables between 2 bowls.
• Garnish with peanuts and herbs. Serve with lime wedges, and enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...