No. 1 : Quick Recipe
Mediterranean Inspired Ratatouille Pasta
- 1 Zucchini, in 1-inch cubes
- 1 Yellow or Green Squash, in 1-inch cubes
- 1 Fennel Bulb, sliced
- 1 Small Eggplant, in 1-inch cubes
- 10 Grape Tomatoes, halved
- 3 TB Olive Oil, divided
- 1 Tsp Sea Salt
- 1⁄2 Tsp Red Pepper Flakes
- 2 Cups Chopped Red Onion
- 1 TB Grated Garlic
- 1 (15 OZ) Can Fire Roasted Tomatoes
- 1 TB Thyme Leaves
- 1 TB Balsamic Vinegar
- 1⁄2 Cup Capers
- 1⁄2 Cup Chopped Kalamata Olives
- 2 Roasted Red Peppers, Chopped
- Cooked Whole Wheat Penne Pasta
Step One
Preheat the oven to 425F. In a large bowl; toss the zucchini, squash, fennel, eggplant and grape tomatoes with 1 TB of the oil, salt and pepper. Spread on a sheet pan in a single layer and roast for about 30 minutes, until soft and golden.
Step Two
To prepare the tomato sauce, heat the remaining 2 TB of oil in a large nonstick skillet over medium heat. Add the onion, and season with salt and pepper to taste. Cook for about 5 minutes, until the onion is translucent. Stir in the garlic, tomatoes, and thyme. Cook over medium heat for about 20 minutes. Remove from the heat and add the capers and the balsamic.
Step Three
Add the roasted vegetables and peppers to the tomato sauce, season to taste with salt and pepper. Top the cooked pasta with the sauce.
No. 2 : Kitchen Scoop
In the middle of cold weather, this recipe is a wonderful way to app up the veggies, while still being a warm and comforting food. Of course you can add some grated Parmigiano Reggiano on top of this yummy pasta. But its so FULL of flavor you many not need it!
No. 3 : Clever Idea
Capers and olives from a trip to Provence were the inspiration for this pretty pasta. Add them to any pasta dish will evoke Med flavors!
No. 4 : Cheers!
Castelgreve Chianti Classico
Tuscany Italy
About $16.00
This Chianti is a Riserva – meaning it spent extra time in oak and is aged longer, creating complexity and earthy flavors. Bright cherries and red berries are the hallmark of wines made with the Sangiovese grape – the traditional grape of the Chianti region of Italy. How can a wine this good be so inexpensive? It’s made by a cooperative of 160+ grape growers in the area instead of a single vineyard or wine maker.