Summer Harvest Pasta

  • 3 tbsp. olive oil, divided
  • 1 onion, chopped
  • 1 lb. eggplant, peeled and cut into 1/2" cubes
  • 1 large red bell pepper, cut into 1/3" pieces
  • 2 garlic cloves, finely minced
  • 2 fresh thyme sprigs plus 1 tsp. chopped fresh thyme leaves, divided
  • 1 lb. zucchini, cut into 1/2" cubes
  • 1 pt. cherry tomatoes, halved
  • - kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
  • 9 oz. pkg. Kowalski's Fresh Whole Wheat or Spinach Linguine (in the Dairy Department)
  • 3.5 oz. soft mild goat cheese, sliced into rounds or crumbled
  • - fresh Italian parsley, for garnish

Heat 1 tbsp. oil in an extra-large skillet over medium-high heat until hot but not smoking. Sauté onion, stirring frequently, until lightly browned (about 4 min.). Add eggplant, peppers, garlic, thyme sprigs, and remaining oil; cook, stirring occasionally, until eggplant begins to soften (about 5 min.). Reduce heat to medium; add zucchini. Cook uncovered, stirring occasionally for 5 min. Add tomatoes; cook until zucchini is tender and tomatoes begin to soften (about 5 min.). Season with salt and pepper to taste; discard thyme sprigs. While sauce cooks, cook pasta according to package directions; drain and keep warm. Toss pasta with vegetables; top with cheese. Garnish with remaining thyme and parsley; serve immediately.

Nutrition Information per Serving:
Total Calories: 414
Total Fat: 18 g
Saturated Fat: 5 g
Protein: 15 g
Fiber: 9 g
Sodium: 220 mg

A serving provides a day's worth of vitamin C. Rich in vitamins A, K, folate, magnesium and potassium.