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Penne With Grilled Vegetables And Herbed Ricotta

chef.julissa's picture
Ingredients
  Penne 1 Pound
  Extra-virgin olive oil 3 Tablespoon (2 Tablespoons Plus 1 Tablespoon)
  Purple eggplant 1 , sliced into 1/3-inch-thick rounds
  Zucchinis 2 Medium, sliced lengthwise into 1/3-inch-thick pieces
  Asparagus 1⁄2 Pound, tough part of stems snapped off
  Red bell pepper 1 , roasted and sliced into strips
  Yellow bell pepper 1 , roasted and sliced into strips
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Canned whole tomatoes 28 Ounce, drained and roughly chopped
  Snipped fresh basil 1⁄2 Cup (8 tbs)
  Fresh oregano 1 Tablespoon
  Fresh thyme 2 Teaspoon
  Part skim ricotta 12 Ounce
  Salt To Taste
  Pepper To Taste
  Part skim mozzarella 4 Ounce, grated
Directions

GETTING READY
1. Heat the oven to 400°F.
2. Light a charcoal fire or heat the broiler.

MAKING
3. Bringing a large pot of lightly salted water to a boil cook the pasta until it is almost tender, drain it running under cold water until it is cool and set aside.
4. With 2 tablespoons of olive oil brush the eggplant, zucchinis, and asparagus and grill or broil the vegetables until they are tender, approximately 4 minutes on each side.
5. Combine the vegetables with the roasted peppers and set them aside.
6. In a Dutch oven Heat the remaining 1 tablespoon of olive oil over medium heat and saute garlic, until it is soft.
7. Add the tomatoes, reduce the heat, simmer stirring them often, for 15 minutes and add the basil, oregano and thyme.
8. Remove the pot from the heat, add the pasta, grilled vegetables and ricotta, season the dish with the salt and pepper and transfer to a casserole.
9. Over the top of the casserole sprinkle the mozzarella evenly and bake until the cheese has melted and the pasta is heated through, approximately 15 minutes.

SERVING
10. Serve hot with garnish as desired.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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