Pasta Rustica with White Beans

Ingredients:

1 lb. Brown Rice Fusilli Pasta

1 red onion, cut into slivers

2 carrots, cut into thin julienned pieces

½ small bunch broccoli, cut into bite sized florets

½ small bunch of cauliflower

2 Japanese eggplants, cut into bite size pieces and steamed

6 baby Portobello mushrooms, quartered

Olive oil

1 can Northern White beans, drained

1 bunch parsley, chopped (1/2 cup)

5 garlic cloves, chopped

5 whole garlic cloves

¼ cup white wine

Salt and pepper to taste

Step-by-step Directions:

1. Cook pasta according to directions, in salted water, al dente. Drain.

2. Steam eggplant.

3. Cover bottom of large wok with olive oil. Add onions and whole garlic cloves.

Cook for 5 minutes.

4. Add carrots and chopped garlic, cook for another 3 minutes.

5. Add the cauliflower and broccoli. Cook for 5 minutes.

6. Add the beans and steamed eggplant. Add the white wine and cook for 2 more

minutes.

7. Add more oil to bottom of wok if needed. Add in the pasta and chopped parsley.

Season with salt and pepper to taste.

8. Add Red Pepper flakes, and grated parmesan cheese if desired.

Serve immediately.