Ingredients

The following ingredients have 6 Servings
  • 2 yellow bell peppers (cored and cut into 1-inch wide strips)
  • 2 medium size zucchini (quartered lengthwise and cut into 1-inch cubes)
  • 1 eggplant (quartered lengthwise and cut into 1-inch cubes)
  • 1 yellow onion (peeled and sliced into 1-inch strips)
  • 3 tablespoons olive oil (extra virgin)
  • salt and freshly ground black pepper (to taste)
  • 1 tablespoon dried Italian herb mix or herbs de Provence
  • 1 pound penne pasta
  • 1/2 to 1 pint of grape tomatoes (halved)
  • Grated Parmesan
  • Fresh basil

Instruction

  • Heat the olive oil in a large skillet over medium to medium high heat. When the oil is very hot, add the bell peppers, eggplant, zucchini, onion, Italian seasoning, salt and pepper. Cook, tossing, until nicely browned and tender.
  • Meanwhile, drop the dried pasta into salted boiling water and cook according to package instructions. Drain and reserve 1/2 cup of the cooking liquid.
  • Add the pasta to the large skillet with vegetables along with the reserved cooking liquid. Toss with the halved grape or cherry tomatoes, Parmesan cheese and fresh basil. If desired, drizzle individual servings with a bit more olive oil and red pepper flakes. Serve hot.