Angel Hair Primavera With Eggplant and Almonds

• 1 lb angel hair pasta
• 2 tablespoons extra virgin olive oil
• 2 shallots or 1 small sweet onion, chopped
• 1 garlic clove, minced
• 1 eggplant, cubed (about 1 lb.)
• 1 yellow squash, cubed
• 1 12 teaspoons salt
• 1 12 teaspoons fresh ground black pepper
• 14 teaspoon red pepper, to taste
• 12 cup dry white wine
• 14 cup whipping cream
• 12 cup slivered almonds, toasted, see note
• 3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, see note
• 12 cup grated romano cheese

1. Cook pasta according to package directions.
2. Heat oil in large skillet over medium-high heat.
3. Cook shallots and garlic until soft, about 2 minutes.
4. Lower heat to medium; add eggplant, squash, 1/2 tsp of the salt, black pepper and red pepper; cook, stirring, until vegetables are crisp-tender, about 6 minutes.
5. Stir in wine; cook, stirring, 1 minute.
6. Stir in cream; cook 3 minutes.
7. Stir in remaining 1 tsp salt, almonds and basil; cook 1 minute.
8. Remove pan from heat.
9. Drain pasta; place in serving bowl.
10. Toss with vegetable mixture.
11. Adjust seasoning if desired.
12. Pass cheese at the table.
13. Note: Toast almonds in a small dry skillet over medium-high heat until they become lightly brown and fragrant, about 3 minutes.
14. If using dried herbs, add them with the vegetables in Step 1.

angel hair pasta, extra virgin olive oil, shallots, garlic, eggplant, yellow squash, salt, fresh ground black pepper, red pepper, white wine, whipping cream, slivered almonds, fresh basil, romano cheese

Taken from www.food.com/recipe/angel-hair-primavera-with-eggplant-and-almonds-62566 (may not work)