Name: Pasta Primavera
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound eggplant, cut into 1/2 inch chunks; 1 red bell pepper (cut into 1/2 inch chunks); 1 yellow bell pepper (cut into 1/2 inch chunks); 1 orange or green bell pepper (cut into 1/2 inch chunks); 1 medium onion (diced); 4 cloves garlic (minced); 4 tablespoons extra virgin olive oil; 1 medium zucchini (sliced into rounds); 28 ounces canned diced tomatoes; 1/2 teaspoon sea salt; 1/8 teaspoon fresh black pepper; 1 teaspoon oregano leaves; 6 basil leaves (torn (or 1 teaspoon dried basil)); 16 ounces gluten-free or regular pasta (castellane, rotini, penne, rigatoni, or other similar shape); Parmigiano-Reggiano cheese (grated, or vegan option)

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All the prep work on my summer garden has me fixated on vegetable dishes. As I scooped more seeds from bell peppers and eggplant today, my mind drifted towards a pasta primavera for dinner. I love this dish in the summertime with fresh peppers and eggplant. You can adapt the dish based on whatever fresh vegetables you have on hand.

[Updated August 12, 2011.]

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Pasta Primavera

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: eggplant, gluten free, pasta, peppers, summer, tomatoes, vegan, vegetarian, zucchini

Servings: servings

Calories: 564kcal

Author: Andrea Meyers

Equipment

6 quart pot
8-quart pot

Ingredients

1 pound eggplant, cut into ½ inch chunks
1 red bell pepper (cut into ½ inch chunks)
1 yellow bell pepper (cut into ½ inch chunks)
1 orange or green bell pepper (cut into ½ inch chunks)
1 medium onion (diced)
4 cloves garlic (minced)
4 tablespoons extra virgin olive oil
1 medium zucchini (sliced into rounds)
28 ounces canned diced tomatoes
½ teaspoon sea salt
⅛ teaspoon fresh black pepper
1 teaspoon oregano leaves
6 basil leaves (torn (or 1 teaspoon dried basil))
16 ounces gluten-free or regular pasta (castellane, rotini, penne, rigatoni, or other similar shape)
Parmigiano-Reggiano cheese (grated, or vegan option)

US Customary - Metric

Preparation

Prepare the pasta in the 8-quart pot.
In the 6 quart pot, saute the onion in olive oil until the onion glistens. Add the garlic and saute until garlic starts turning golden.
Add the eggplant. Saute about 8 minutes, until it starts browning. Add the bell peppers and saute until the peppers are just hot.
Stir in the zucchini, tomatoes, salt, pepper, oregano, and basil. Bring to a boil. Reduce heat to medium and simmer until the vegetables are fork tender. Don’t overcook or the vegetables will be mushy.
Drain the cooked pasta and put it back in the 8 quart pot. Add the vegetables to the pasta and stir. Let it sit for about 5 minutes or so, until the pasta absorbs some of the juices.
Serve with fresh grated Parmesan.