Pasta Shells With Summer Vegetable Sauce
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 tbsps
Olive Oil1 medium
Onion (chopped)1360 g
Cherry Tomatoes (halved)3 tsp
Salt1 tsp
Black Pepper450 g
Pasta Shells (medium)Directions:
1
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes
2
Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes
3
Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes
4
Season with salt and discard thyme sprigs
5
While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente
6
Meanwhile, sprinkle parsley and chopped thyme on a small plate
7
Roll goat cheese log in herbs to coat well
8
Drain pasta and transfer to a large shallow bowl
9
Spoon sauce over pasta and serve topped with slices of goat cheese
10
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes
11
Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes
12
Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes
13
Season with salt and discard thyme sprigs
14
While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente
15
Meanwhile, sprinkle parsley and chopped thyme on a small plate
16
Roll goat cheese log in herbs to coat well
17
Drain pasta and transfer to a large shallow bowl
18
Spoon sauce over pasta and serve topped with slices of goat cheese