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Ronzoni Penne Rigate with Summer Veggies




Source of Recipe


Ronzoni


Recipe Introduction


Keith Young
Ladder 156
Brooklyn


List of Ingredients




1 lb (16 oz.) Ronzoni penne rigate
1/3 cup of extra virgin olive oil
1 large onion (sliced)
4 cloves of garlic (chopped)
3 tbs. tomato paste
1/3 cup cold water
3 cups zucchini (diced into ½ inch cubes)
3 cups eggplant (diced into ½ inch cubes)
2 cups of cherry tomatoes (sliced in half)
1 tsp. kosher salt
1 tsp. red crushed pepper
½ cup fresh parsley (chopped)
½ cup fresh basil (chopped)
1/3 lb. feta cheese (crumbled)

Recipe



In a large sauté pan, sauté olive oil and onions until translucent, about 5 minutes. Add garlic, sauté for another minute, then add tomato paste covering the onions and garlic, sauté for :30 seconds. Add water to de-glaze the pan. Add zucchini and eggplant, cover and cook for ten minutes, stirring occasionally. Meanwhile, cook pasta according to package directions, drain. Add cherry tomatoes, salt, red pepper to the zucchini and eggplant mixture, cook for additional 5 minutes, remove from heat. Combine pasta and vegetables along with parsley and basil, mix gently. Place pasta in large pasta bowl, garnish with feta cheese. Serve immediately.