A simple Sunday night recipe of penne pasta tossed with some fresh vegetables from the farmers’ market.
Penne Pasta and Garden Fresh Vegetables
1 each small peeled eggplant, yellow squash, green bell pepper, chopped
3 cloves garlic, minced
1 shallot, chopped
2 tablespoons olive oil
1 large tomato, seeded and chopped
2 cups cooked penne pasta
1/3 cup or so freshly grated Parmesan cheese
drizzle good quality extra virgin olive oil
Saute first 3 ingredients (veggies through shallot) in olive oil until tender. Add tomato and cook, over medium low heat, for 5 minutes. Add pasta, sprinkle with half of cheese and stir. Place in bowls and sprinkle with remaining cheese and drizzle with olive oil. Nothing could be simpler.