Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Z_Penne with Summer Vegetable

By

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

Google Ads
Rate this recipe 4.5/5 (8 Votes)

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.

You'll also love

Review this recipe

Pea and Avocado Penne Italian Pot Roast with Penne