Autumn Harvest Pasta
Doug Roese / Lakewinds Natural Foods
Choose your favorite veggies and have some fun!!
yield: 6-8 servings
Ingredients
1 lb. bow-tie pasta
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 teaspoons pepper
2 teaspoons rosemary, fresh
2 teaspoons thyme, fresh
4 oz. red pepper, thin 1" slice
4 oz. red onion, thin 1" slice
12 oz eggplant, 1/2" cubed
8 oz sunburst yellow squash, thin sliced
8 oz. zucchini, thin slice
dressing:
9 oz Muir Glen dice, fire-roasted tomatoes, drained
2 oz Parmigiano-Reggiano, grated
3 oz extra-virgin olive oil
2 teaspoons salt
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon black pepper
Instructions
PREHEAT OVEN TO 400°F
Place cut eggplant, onions, squash and zucchini, onions, garlic, olive oil, salt, pepper, and both herbs into a large bowl and mix well. Spread out in single layer on two cookie sheets and roast at 400°F till done. Cool. Cook pasta in salted water till tender, drain well. Mix with cool veggies, and then add dressing. Serve chilled.