Summer Harvest Pasta

Summer Harvest Pasta

Serves 4


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

9 oz. pkg. Kowalski's Fresh Whole Wheat or Spinach Linguine (in the Dairy Department)
3 tbsp. Kowalski's Extra Virgin Olive Oil, divided
1 onion, chopped
1 lb. eggplant, peeled and cut into ½" cubes
1 large red bell pepper, cut into ⅓" pieces
2 cloves garlic, finely minced
2 fresh thyme sprigs, plus 1 tsp. chopped fresh thyme leaves for garnishing
1 lb. zucchini, cut into ½" cubes
1 pt. cherry tomatoes, halved
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
3 ½ oz. soft mild goat cheese, sliced into rounds or crumbled
- fresh Italian parsley, for garnishing
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Cook pasta according to pkg. directions; drain and keep warm. Meanwhile, heat 1 tbsp. olive oil in an extra-large skillet over medium-high heat until it shimmers but does not smoke. Add onion to the pan; sauté, stirring frequently, until lightly browned (about 4 min.). Add eggplant, pepper, garlic, thyme sprigs and remaining oil; cook, stirring occasionally, until eggplant begins to soften (about 5 min.). Reduce heat to medium and add zucchini to the pan; 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. Toss pasta with vegetables; top with cheese. Garnish with chopped thyme and parsley; serve immediately.