Pasta Shells With Summer Vegetable Sauce Recipe

Name: Pasta Shells With Summer Vegetable Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 1 medium onion, chopped; 1 lb eggplant, peeled and cut into 1/2-inch cubes; 1 large red bell pepper, cut into 1/3-inch pieces; 1 lb zucchini, cut into 1/2-inch cubes; 3/4 lb cherry tomatoes, halved; 2 garlic cloves, chopped; 2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1 lb medium pasta shells; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 (6-oz) log soft mild goat cheese (3/4 cup)

Servings: persons

5 tablespoons olive oil
1 medium onion, chopped
1 lb eggplant, peeled and cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/3-inch pieces
1 lb zucchini, cut into 1/2-inch cubes
3/4 lb cherry tomatoes, halved
2 garlic cloves, chopped
2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb medium pasta shells
2 tablespoons finely chopped fresh flat-leaf parsley
1 (6-oz) log soft mild goat cheese (3/4 cup)

1
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.
2
While sauce simmers, cook pasta in a 6- to 8-quart pot of
3
, uncovered, until al dente.
4
Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.
5
Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.

893

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons olive oil, 1 medium onion, chopped, 1 lb eggplant, peeled and cut into 1/2-inch cubes, 1 large red bell pepper, cut into 1/3-inch pieces, and more.

Yes, Pasta Shells With Summer Vegetable Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Shells With Summer Vegetable Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions