Pasta with Veggies and Goat Cheese

This recipe, page long sinced yellowed, is adapted from a Sunday paper (paper and date unknown) magazine feature by Sheryl Julian and Julie Rosenfeld.  A great late summer dish.

Serves 4 (main course)

Preheat oven to 400 degrees F.

Combine in a large (large enough to later accept pasta as well as veggies) baking dish

3 T olive oil
1 large eggplant, peeled and cut into ½ inch cubes
2 red peppers, cored and chopped into ½ inch square pieces
1 large sweet onion, cut into small wedge shaped pieces

Toss well then sprinkle with:

3 T chopped fresh thyme or 1 T dried thyme
2 cloves garlic, minced
Salt and pepper to taste


Bake 25 to 35 minutes or until vegetables are very tender.

While vegetables are baking, bring a large pot of water to a boil and cook according to package instructions

1 pound* of penne or other shaped pasta

so it is hot and ready to serve just when the veggies finish cooking. When pasta is cooked al dente, reserve ¾ cup of cooking liquid and then drain pasta.

When veggies are cooked, sprinkle with

2 ounces crumbled goat cheese

and add the ¾ cup reserved liquid. Toss lightly and return to oven for 5 minutes to melt the cheese. Remove the baking dish from the oven and add the pasta, toss lightly. Serve with grated

Parmesan cheese

VARIATION

I sometimes serve just the vegetable mixture without the pasta as a main dish.

*  May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post)

Reviewed 5/30/2017