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  • Pasta Primavera With Cheese

    1 vote
    Pasta Primavera With Cheese
    Prep time:
    Cook time:
    Servings: 7
    by Mellie Duffy
    17 recipes
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    This is a nice dish to make in late summer when fresh vegetables are plentiful and less expensive. It's also very flexible. Any pasta and vegetables can be used.

    Ingredients

    • 13.5 oz Whole Grain Penne Pasta
    • 3 T olive oil
    • 1 tsp red pepper flakes
    • 2 garlic cloves, minced
    • 1 red onion
    • 1 cup zucchini
    • 1 cup yellow squash
    • 1 1/2 cups tomatoes
    • 1 cup eggplant
    • 1 cup frozen peas and carrots
    • 1 T fresh thyme
    • 1/4 cup parmesan cheese
    • 1/3 cup fresh parsley

    Directions

    1. Chop red onion, zucchini, yellow squash, eggplant, tomatoes, parsley; set aside.
    2. Bring a large pot of water to boil and cook pasta according to package directions; about 9 minutes.
    3. Meanwhile, heat olive oil in large sauce pan. Add red pepper flakes, garlic, red onion, zucchini, and yellow squash. Saute until just soft/crisp.
    4. Gradually add eggplant, tomatoes, frozen peas and carrots and thyme.
    5. When vegetables are done, cover with parmesan cheese and parsley.
    6. Serve over pasta.

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