Summer Veggie Bowties

Summer Veggie Bowties

This simple summer pasta dish combines bowtie pasta with a hearty dressing of olive oil, Parmesan cheese, and a sautéed summer veggie medley. It’s wonderful when the dish is warm enough for the cheese to melt, but can also be chilled and served cold for lunch the next day.

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Summer Veggie Bowties


Yield: 4 to 6 servings

Cook Time: 30 minutes

Ingredients:

  • 1 pound bowtie pasta, boiled according to package instructions
  • 2 tablespoons olive oil, divided
  • 1 small sweet onion, chopped
  • 2 red bell peppers, cubed
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 small eggplant, cubed
  • 2 medium summer squash (or zucchini), cubed
  • 2 medium tomatoes or 10 cherry tomatoes, chopped (about 1/2 cup)
  • Splash water or stock (about 1 tablespoon)
  • ½ cup grated Parmigiano-Reggiano cheese

Directions:

  1. Heat 1 tablespoon olive oil in a large skillet with lid over medium high heat. When it just begins to show small wisps of smoke, add onion, garlic, bell pepper, salt, and pepper and cook until softened, about 5 minutes.
  2. Add eggplant, summer squash, and tomatoes and drizzle with remaining olive oil. Toss to coat evenly. Allow to cook for a few minutes before adding a splash of water or stock and covering to steam.
  3. Cook about 12 minutes, stirring occasionally, until vegetables are very soft. Place cooked pasta in a large serving bowl and spoon vegetable mixture over top, tossing gently to distribute. Top with grated cheese and serve.