Pasta Shells with Summer Vegetable Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
5 tablespoons olive oil |
1 medium onion, chopped |
1 lb eggplant, peeled and cut into 1/2-inch cubes |
1 large red bell pepper, cut into 1/3-inch pieces |
1 lb zucchini, cut into 1/2-inch cubes |
3/4 lb cherry tomatoes, halved |
2 garlic cloves, chopped |
2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 lb medium pasta shells |
2 tablespoons finely chopped fresh flat-leaf parsley |
1 (6-oz) log soft mild goat cheese (3/4 cup) |
Directions:
1. Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.
2. While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.
3. Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.
4. Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.
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