CHEF JEFF — ONE BYTE AT A TIME: Penne Primavera

Garden veggies and pasta go well together.

Penne Primavera

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: daily updates, chef jeff, jeff tiedeman, one byte at a time, life, food, recipes