CHEF JEFF — ONE BYTE AT A TIME: Penne PrimaveraGarden veggies and pasta go well together.
By: Herald Staff Report,
Garden veggies and pasta go well together.
2 teaspoons olive oil
1 cup sliced onion
1 cup sliced eggplant
1½ cups sliced zucchini
1 cup sliced red bell pepper
1 teaspoon minced garlic
1½ cups quartered tomatoes
2 ounces crumbled goat cheese
Salt and freshly ground black pepper
¼ pound penne pasta
½ cup fresh basil, torn into small pieces
½ cup freshly grated Parmesan cheese
Heat saucepan filled with water to boil. Heat oil in nonstick skillet over medium-high heat. Add onion. Saute 2 minutes. Add eggplant, zucchini, bell pepper, garlic. Saute 5 minutes, stirring. Add tomatoes. Lower heat. Cook 5 minutes, stirring. Add goat cheese, salt and pepper to taste. Remove from heat. When water comes to boil, add pasta. Cook al dente. Drain, leaving 2 tablespoons water. Return pasta to pan. Add sauce, salt and pepper to taste. Toss. Divide between 2 plates. Top with basil, Parmesan.
Yield: Serves 2.
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