I love using leftover vegetables and sauces to make delicious healthy pasta dishes. This one is one of my favorites. It is rich in flavor and color, and is perfect to celebrate the coming of spring! Enjoy with a nice glass of wine and crusty bread for dinner. Or bring it to your next picnic served cold. Either way, your family and friends will love it!
INGREDIENTS:
1 Large Eggplant
2 Medium Zucchini
1 Large Red Onion
1 Jar of Roasted Red Peppers
1 Container of Pesto
1 Box of Whole Wheat Penne
¼ Cup Olive Oil
Fresh Parmigiano
Fresh Italian Parsley
Preheat grill (outdoor, stovetop, George Forman, whatever you have,If you do not have a grill, you can roast the vegetables in the oven at 375 degrees for 20 minutes).
Put water on the boil for pasta; don’t forget to lightly salt your water (this brings out the flavor of the pasta).
Cut Eggplant and Zucchini into circles (you can cut the circles on a diagonal if you want to be fancy). Cut onion into circles. Place eggplant, zucchini and onion in a bowl and drizzle about ¼ cup of olive oil over them. Season with salt and pepper. Gently toss so all veggies are covered in oil.
Grill or roast veggies until they are tender.
Put pasta in water and boil for 10 minutes or until pasta is al dente (not hard but not mushy).
While veggies are roasting and pasta is cooking, cut the red pepper into long slices.
Once all ingredients are cooked, mix pasta, veggies and pesto together in a large serving bowl. Drizzle top with olive oil and cover with fresh Parmigiano and Parsley and ENJOY!
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