Z_Penne with Summer Vegetable

By á-6505

This penne pasta recipe takes advantage of some of summer's best produce to create a light but filling pasta dish. Enjoy!

Ingredients

• 3 pounds cherry or grape tomatoes, halved
• 10 cloves garlic, peeled
• 8 sprigs fresh thyme
• 5 tablespoons olive oil
• Kosher salt and pepper, to taste
• 8 ounces penne pasta
• 1 small (8-ounce) thin eggplant, cut into 1/2-inch pieces
• 1 small squash, cut into 1/4-inch half-moons
• 1 small zucchini, sliced into 1/4-inch half-moons
• 6 ounces bocconcini (small fresh mozzarella balls), halved
• 1/2 cups torn fresh basil

Details

Servings 4
Preparation time 25mins
Cooking time 165mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 275°F.

On a large rimmed baking sheet, gently toss the tomatoes and garlic with the olive oil, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Roast until the tomatoes have reduced a quarter in size and are just beginning to dry around the edges, 2 to 2 1/2 hours.

Cook penne according to package directions.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and cook, tossing occasionally, for 2 minutes.

Add small squash and zucchini, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until the vegetables are just tender, about 3 minutes more.

Toss with the pasta, 2 1/2 cups roasted tomatoes, bocconcini, and fresh basil.