Lee’s Ratatouilee over Penne Recipe

LEE’S RATATOUILEE OVER PENNE

One of my favorite veggie over pasta dishes with a twist.

 

INGREDIENTS

Zucchini and yellow squash sliced ¼’’

Onions brown or white sliced ¼’’ or scallions if you prefer

Eggplant, purple or white or both sliced ¼’’

Kale, Broccoli Rabe, Escarole – any or all chopped

Olive oil, pepper garlic, salt, white wine

Plum tomatoes, canned or fresh

Parsley, basil, thyme, fresh or dried

Penne or your choice of pasta

Parmesan cheese grated

 

Place cut veggies in a large food storage bag and add olive oil, herbs, garlic pepper, salt, white wine. Roll bag until coated completely, and then place on hot grill and cook until browned and done. Sometimes, I will place in heavy duty foil if you don’t like your veggies a little burnt.

Cook pasta al dente, drain well and place in a large frying pan, add a little oil and stir.

Hand crush canned plum tomatoes or dice fresh tomatoes and put in pan with pasta.

Dice cooked veggies into bite size pieces and place over pasta and tomatoes.

Cook 10 minutes stirring and incorporating mixture, add a little parmesan cheese and serve.

Grilling your veggies adds a rustic flavor to any other Prima Vera recipe.