PASTA WITH EGGPLANT AND ZUCCHINI RECIPES

Name: Pasta With Eggplant and Zucchini
Total time: 40 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 tablespoon finely chopped garlic; 1 28-ounce can crushed tomatoes; 4 tablespoons chopped fresh Italian parsley; 2 tablespoons dried oregano; 1/8 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 pound eggplant; 1/2 pound zucchini; 3/4 pound dry pasta, like ziti, fusilli, shells or rigatoni; 4 tablespoons coarsely chopped fresh basil; 4 tablespoons grated Parmesan cheese

PASTA WITH EGGPLANT AND ZUCCHINI RECIPE - NYT COOKING

Pasta With Eggplant and Zucchini Recipe - NYT Cooking image

This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.

Provided by Pierre Franey

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 28-ounce can crushed tomatoes
4 tablespoons chopped fresh Italian parsley
2 tablespoons dried oregano
1/8 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound eggplant
1/2 pound zucchini
3/4 pound dry pasta, like ziti, fusilli, shells or rigatoni
4 tablespoons coarsely chopped fresh basil
4 tablespoons grated Parmesan cheese

Steps:

Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
Cut the ends off the zucchini and slice into 1-inch thick slices.
Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

Nutrition Facts : @context http//schema.org, Calories 609, UnsaturatedFatContent 14 grams, CarbohydrateContent 91 grams, FatContent 20 grams, FiberContent 12 grams, ProteinContent 22 grams, SaturatedFatContent 5 grams, SodiumContent 1150 milligrams, SugarContent 17 grams

EGGPLANT AND ZUCCHINI PASTA WITH FETA AND DILL RECIPE ...

Eggplant and Zucchini Pasta With Feta and Dill Recipe ... image

This simple yet hearty weeknight pasta is packed with two whole pounds of vegetables. Meaty eggplant makes this vegetarian meal satisfying, while zucchini adds texture and a touch of natural sweetness. Since eggplant tends to absorb oil like a sponge, the key here is to sauté it slowly in a nonstick skillet until it softens and caramelizes without adding too much oil. The feta does double duty, adding bright tang to the dish and creating a creamy sauce. Fragrant dill is a natural pairing for eggplant and zucchini, but fresh parsley or basil would also be great.

Provided by Kay Chun

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

6 tablespoons extra-virgin olive oil
1 pound eggplant (about 2 small eggplants), cut into 1-inch cubes (about 7 cups)
Kosher salt and black pepper
1 pound green zucchini or yellow squash, halved lengthwise and sliced into 1/4-inch-thick half-moons (about 5 cups)
1 pound mezze rigatoni or any short pasta
8 ounces crumbled feta (about 1 1/2 cups)
1/4 cup chopped fresh dill

Steps:

Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.
Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.
While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.
Serve pasta in bowls and top with remaining cheese.

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