Vegetable and Pasta Stew Recipe

Name: Vegetable and Pasta Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup virgin olive oil; 1 small unpeeled eggplant (8 ounces), preferably the small, thin Japanese variety, cut into 1- to 1 1/2-inch chunks (about 2 1/2 cups); 1 red onion (6 ounces), peeled and chopped coarse (about 1 1/2 cups); 10 scallions, dark green and damaged outer leaves removed and discarded, remainder cut into 1-inch pieces (about 1 cup); 1 sweet red pepper (7 ounces), seeded and cut into 1/2-inch pieces (about 1 1/2 cups); 1 piece cauliflower (8 to 10 ounces), divided into florets (about 2 cups); 1 zucchini (7 ounces), washed, trimmed, and cut into 1-inch pieces (about 2 cups); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 to 4 quarts water; 1 pound gnocchetti (or another small pasta like elbow, bow-tie, penne, ziti or rigati); 1/4 cup imported Parmesan cheese, plus additional for garnish if desired; 2 tablespoons virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

⅓ cup virgin olive oil
1 small unpeeled eggplant (8 ounces), preferably the small, thin Japanese variety, cut into 1- to 1 1/2-inch chunks (about 2 1/2 cups)
1 red onion (6 ounces), peeled and chopped coarse (about 1 1/2 cups)
10 scallions, dark green and damaged outer leaves removed and discarded, remainder cut into 1-inch pieces (about 1 cup)
1 sweet red pepper (7 ounces), seeded and cut into 1/2-inch pieces (about 1 1/2 cups)
1 piece cauliflower (8 to 10 ounces), divided into florets (about 2 cups)
1 zucchini (7 ounces), washed, trimmed, and cut into 1-inch pieces (about 2 cups)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 to 4 quarts water
1 pound gnocchetti (or another small pasta like elbow, bow-tie, penne, ziti or rigati)
1/4 cup imported Parmesan cheese, plus additional for garnish if desired
2 tablespoons virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
To prepare the vegetables, heat the olive oil in a large skillet.
2
When hot, add the eggplant and cook it over medium to high heat for about 5 minutes, until it is brown on all sides.
3
(It will absorb most of the oil.)
4
Add the red onion, scallions, red pepper and cauliflower to the skillet.
5
Cover and cook over medium heat for about 5 minutes.
6
Add the zucchini and cook for 2 minutes more, covered.
7
Add the salt and pepper, toss until well mixed and set aside.
8
Meanwhile, prepare the pasta: bring water to a boil in a large pot.
9
Add the pasta and cook for 12 to 15 minutes, depending on the size and type of pasta you are using and how you like it cooked.
10
Drain the pasta, reserving 1/2 cup of the cooking water.
11
Put this water in a large serving bowl and mix it with the cheese, olive oil, salt and pepper.
12
Add the pasta and toss it with the cheese mixture.
13
Stir in the reserved vegetables and serve immediately with extra Parmesan cheese, if desired.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: ⅓ cup virgin olive oil, 1 small unpeeled eggplant (8 ounces), preferably the small, thin Japanese variety, cut into 1- to 1 1/2-inch chunks (about 2 1/2 cups), 1 red onion (6 ounces), peeled and chopped coarse (about 1 1/2 cups), 10 scallions, dark green and damaged outer leaves removed and discarded, remainder cut into 1-inch pieces (about 1 cup), and more.

Yes, Vegetable and Pasta Stew 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.

Vegetable and Pasta Stew

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