Banana pancakes. In bed. With an Iced Caramel Latte Joey style.
Now THAT is how a Saturday morning should begin. Having to take a car into the Ford Dealership to find out the free schedule maintenance wasn’t really free…that is NOT something that should be a part of any day. Needless to say that was not a fun part of my day, however having yummy Indian food for lunch did keep me from going completely Italian on the guy at Ford. So score one for an amazing food day! And score negative something or other for the lying liars that lie with lies at Ford.
Now on to the most important section of the blog, the recipe! Today is a nice simple yummy pasta dish that is great for a last minute dinner. It can easily be dressed up with some grilled vegetables and served with a fresh salad. I prefer eggplant, but that could be because I have a slight eggplant obsession. I tried growing my own this summer but my gardening skills are in need of improvement.
2 tbsp Olive Oil
2 garlic cloves, chopped
1 onion, chopped finely
1/2 cup veg. broth
1 1/2 cup milk
1/3 cup Parmesean
1 1b Fettuccine
1/2 lb eggplant, sliced (optional)
1. Heat the oil in a medium pan over medium-low heat, add garlic and cook for 3 minutes.
2. Add the onions and cook gently for 5 minutes. Add the broth and bring the mixture to a boil. Turn heat to low and simmer 10 minutes.
3. Stir the milk, scallions, and parm. cheese into the onion mixture. Let simmer an additional 10-15 minutes.
4. Meanwhile grill the eggplant using a George Forman (or actual) grill. Season with salt and pepper to taste. Also cook the pasta according to directions on box until al dente. Drain the pasta and place back into the pot. Once the sauce has finished cooking add it to the pasta, toss well and Serve!
The eggplant can either be served on top, as a substitute for bread, or can be quartered and tossed with the rest of the sauce. I preferred to use mine as toast and used them to get as much of the yummy sauce as possible 🙂