Autumn Pasta Dish
Autumn Pasta Dish: makes 4 servings
Make the most of the season’s freshest ingredients! I made this recipe last week almost entirely from items purchased at Penn’s on-campus farmers’ market, which features local farmers. This market is open Wednesdays on 36th between Walnut and Sansom (in front of the Penn bookstore). Support local farmers; eat great food!
Ingredients:
1 large eggplant (or 2 Japanese eggplants)
1 green zucchini
1 yellow squash
1 red bell pepper
2 cups cherry tomatoes
olive oil to coat
salt
pepper
Instructions
- Preheat oven to 400 degrees.
- Cut all vegetables into large cubes, approximately 3/4″ on each side. For the cherry tomatoes, slice each lengthwise.
- Add olive oil to coat and salt/pepper to taste.
- Arrange in a single layer on a flat baking sheet.
- Roast at 400 degrees for 10 minutes and then 350 degrees for an additional 25 minutes, or until vegetables are tender
- Once the vegetable medley is cooked, supplement with canned tomato sauce/pasta sauce of your choice.
- In a separate pot, boil water and cook pasta of your choice
- To serve: add pasta to plate, add large portion of vegetable/tomato sauce mixture. (If desired, add grated or shredded cheese to the dish. Works nicely with mozzarella, Parmesan, and goat cheese). Serve hot/warm.
To store: Store pasta and vegetable medley in separate containers to prevent the pasta from becoming too soft.