Summer Vegetable-Pesto Pasta
Author: Nicole
Ingredients
  • 1 large eggplant, peeled and cut into 1-inch rounds
  • ~ ½ cup basil pesto, divided (see Notes)
  • 4 ounces penne or other short pasta (regular or gluten-free)
  • 2 tablespoons olive oil
  • 2 large shallots, cut into half circles
  • 2 peppers (red, yellow or orange), seeds removed and cut into thin slices
  • 3 cloves garlic, minced
  • 1 cup halved cherry tomatoes
  • Kosher salt and freshly ground black pepper
  • For serving: Parmigiano-Reggiano cheese
Instructions
  1. Preheat the oven to 425°F. Line a large baking sheet with aluminum foil.
  2. Place eggplant slices on the baking sheet and brush with pesto on each side (about 2 tablespoons).
  3. Roast in the oven for 10 minutes and then flip. Roast for another 10 to 15 minutes until the eggplant is soft and browned.
  4. Meanwhile, prepare the pasta according to the directions until al dente. Start remaining vegetables about halfway through the water boiling.
  5. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
  6. Add shallots and peppers and cook until soft, about 8 to 10 minutes.
  7. Add garlic and stir for 1 minute.
  8. Add tomatoes and stir. Cook until soft, about 5 minutes.
  9. Season with Kosher salt and freshly ground pepper to taste.
  10. Cut eggplant rounds into quarters.
  11. Add pasta to a bowl and toss with pesto. Top with eggplant and sautéed vegetables. Sprinkle with Parmigiano-Reggiano cheese. Serve immediately.
Notes
* Riegl Palate’s Freezer Basil Pesto recipe you can add cheese to the pesto before using it in this recipe (for the eggplant and pasta) or simply use extra when you serve.
* Recipe can easily be doubled. You may need an extra baking sheet for the roasted eggplant.
Recipe by Riegl Palate at https://www.rieglpalate.com/summer-vegetable-pesto-pasta/