Pasta Primavera

Course Main Course

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

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

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 564kcal

Author Andrea Meyers

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

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.