Summer Harvest Pasta
Ingredients
9 oz. pkg.
Kowalski's Fresh Whole-Wheat Linguine (from the Dairy Department)
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1
onion, chopped
1 lb.
eggplant, peeled and cut into ½" cubes
1
large red bell pepper, cut into ⅓" pieces
2 cloves
garlic, finely minced
2
fresh thyme sprigs, plus 1 tsp. chopped fresh thyme leaves for garnish
1 lb.
zucchini, cut into ½" cubes
1 pt.
cherry tomatoes, halved
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
3 ½ oz.
soft mild goat cheese, sliced into rounds or crumbled
- fresh Italian parsley, for garnish
Directions
- Cook pasta according to pkg. directions; drain and keep warm.
- Meanwhile, heat 1 tbsp. oil in an extra-large skillet over medium-high heat until shimmering but not smoking.
- Add onion to the pan; sauté, stirring frequently, until onion is lightly browned (about 4 min.).
- Add eggplant, bell pepper, garlic, thyme sprigs and remaining oil; cook, stirring occasionally, until eggplant begins to soften (about 5 min.).
- Reduce heat to medium. Add zucchini to the pan; cook, uncovered, for 5 min., stirring occasionally.
- Add tomatoes; cook until zucchini is tender and tomatoes begin to soften (about 5 min.).
- Season with salt and pepper to taste; discard thyme sprigs.
- Toss pasta with vegetables; top with cheese.
- Garnish with chopped thyme and parsley; serve immediately.
Nutrition Note:
- A serving provides a day's worth of vitamin C. Rich in vitamins A, K, folate, magnesium and potassium.
