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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Summer Vegetable Pasta Recipe

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This recipe for Summer Vegetable Pasta is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Medium Eggplant
2 Small Yellow Squash
10 oz. Grape Tomatoes, halved
1 tub Ricotta Cheese
1 lb. Penne Pasta
Olive oil
Salt
Garlic salt
Pepper
Italian seasoning
Directions:
Directions:
Preheat oven to 425º. Dice eggplant and squash. Drizzle with olive oil, salt, and pepper and toss to coat. Roast in oven on a baking sheet for 20 minutes, stirring midway. Drizzle the tomatoes with olive oil, season with salt and pepper, and toss to coat. Roast for 10 minutes. Season all of the vegetables with Italian seasoning. Boil the pasta according to the package directions. Reserve 1 cup of the cooking water. Drain the pasta. While still hot, add the ricotta and ½ cup of the pasta water (add more if needed). Stir in the vegetables. Season with garlic salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6

 

 

 

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