Penne with Summer Vegetable Ragout

La_0791_penne_l

Ingredients in this Recipe

1 cup diced yellow squash
1 cup diced zucchini
1 medium bulb fennel, thinly sliced (about 1 cup)
1 red bell pepper, seeded and cut into small pieces
1 tablespoon chopped fresh thyme
1 tablespoon freshly grated orange zest
1 yellow bell pepper, seeded and cut into small pieces
1/4 cup balsamic vinegar
1/4 cup olive oil
10 ounces penne pasta
2 cups diced eggplant
2 cups seeded, diced ripe tomatoes
2 cups thinly sliced red onion
2 fresh rosemary
6 cloves garlic, smashed
Salt and freshly ground black pepper, to taste

Recipe Preparation

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