Yesterday we went to Tift Parks Farmers Market and bought squash, zucchini and eggplant. I was so excited about getting some good ole Georgia home grown vegetables and couldn’t wait to throw this dish together.
This dish can be served as a side dish or main course. You can add chicken or seafood to this pasta dish and have a great meal. This recipe makes a lot. I always share 1/2 with my family.
What you will need-
3 cups summer squash cut into ¾ -inch cubes
3 cups zucchini, cut into ¾-inch cubes
2 cups eggplant, cut into ¾ – inch cubes
1 large onion, chopped
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
3 cloves garlic, crushed
½ tablespoon Italian seasoning
1 pound penne pasta
1 14.5 oz can diced tomatoes
2 cups garlic and herb feta cheese
1 cup coarsely chopped walnuts, toasted
1 cup chopped fresh basil leaves
Pre-heat the oven to 400 degrees. Spray roasting pan with cooking spray. Combine squash, zucchini, eggplant and onions and place on roasting pan. In a microwave safe bowl add oil, garlic and Italian seasoning. Pop in microwave for 40 seconds. Toss oil with veggies and roast vegetables for 40-45 minutes, or until vegetables reach desired tenderness. Add tomatoes and water in a large pot and cook pasta according to package instructions. Toss drained pasta, vegetable mixture, feta cheese, walnuts and basil leaves in a large bowl and serve.
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