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Instructions |
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cook penne per directions. save a cup of pasta water.
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saute garlic in olive oil (a couple tablespoons). add the eggplant, zucchini and tomatoes and stir to coat with the olive oil. season with salt and pepper to taste. cover the pan and cook about 10 minutes until vegetables are tender. stir occasionally.
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mix the ricotta and mint together in a small bowl.
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add the pasta, reserved pasta water and the basil to the tomato sauce and toss well. serve in bowls and top with the ricotta and parmesan.
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| Serving
Suggestions |
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serve with sweet italian chicken sausage (al fresco brand is what i like)
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Originally Submitted
7/25/2009
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