Congratulations—You just found your new go-to pasta salad! This veggie-packed beauty is nice and filling, thanks to meaty eggplant. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces. Heading to a potluck? Feel free to make this recipe ahead of time; just be sure to let it come to room temperature and toss with an extra drizzle of vinegar and oil before serving. Add a few tablespoons of chopped fresh basil leaves for an extra layer of flavor.
8 ounces uncooked casarecce, fusilli, or penne pasta
8 ounces haricots verts (French green beans) or yellow wax beans, trimmed
1 tablespoon olive oil
2 cups chopped Japanese eggplant (from 1 eggplant)
1 tablespoon minced garlic
2 pt. cherry tomatoes, halved and divided
1/4 cup dry white wine
2 teaspoons white wine vinegar
1/2 teaspoon kosher salt
6 ounces burrata
2 teaspoons chopped fresh thyme
1/2 teaspoon black pepper
Added sugars 0g
Calcium 28% DV
Potassium 14% DV
How to Make It
Cook pasta according to package directions, omitting salt and fat. Add green beans during last 3 minutes of cooking. Reserve 1 cup of the cooking liquid; drain.
Meanwhile, heat oil in a large skillet over medium-high. Add eggplant, and cook, stirring occasionally, until tender, 4 to 5 minutes. Add garlic; cook until fragrant, 1 minute. Add half of tomatoes; cook until juices start to release, about 2 to 3 minutes.
Add wine; cook, stirring often, until most of wine evaporates. Add pasta and beans; toss to combine. Add reserved pasta cooking liquid, a couple of tablespoons at a time, if mixture is too dry. Stir in remaining tomatoes, vinegar, and salt. Divide pasta mixture among 4 bowls. Top evenly with burrata, thyme, and pepper.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.