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Orecchiette with Eggplant, Zucchini and Roasted Red Peppers

Orecchiette with Eggplant, Zucchini and Roasted Red Peppers

We love using nutty whole-wheat orecchiette in vegetable pasta dishes. These “little ears” are perfect for pairing up with the earthy flavors of eggplant and zucchini. Add our Simply Pesto® Traditional Basil Sauce and a jar of pine nuts for a pasta recipe boasting an irresistible contrast of textures and flavors.

INGREDIENTS

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/4 cup of hot pasta water.
  2. Heat oil in a large heavy-bottomed skillet. Add eggplant, zucchini and salt. Cook until soft, about 15 minutes.
  3. Add peppers and bruschetta and cook for 5 minutes. Stir in crushed tomatoes and pesto. Bring the mixture to a boil, then simmer for 20 minutes.
  4. Add the cooked pasta and hot water to the pan. Cook until the sauce thickens and coats the pasta.
  5. Add salt and pepper to taste. Serve topped with pine nuts.

Orecchiette with Eggplant, Zucchini and Roasted Red Peppers

We love using nutty whole-wheat orecchiette in vegetable pasta dishes. These “little ears” are perfect for pairing up with the earthy flavors of eggplant and zucchini. Add our Simply Pesto® Traditional Basil Sauce and a jar of pine nuts for a pasta recipe boasting an irresistible contrast of textures and flavors.