PASTA SHELLS WITH SUMMER VEGETABLE SAUCE

Pasta Shells with Summer Vegetable Sauce image

Time 35m

Yield Makes 6 main-course servings

Number Of Ingredients 13

5 tablespoons olive oil
1 medium onion, chopped
1 lb eggplant, peeled and cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/3-inch pieces
1 lb zucchini, cut into 1/2-inch cubes
3/4 lb cherry tomatoes, halved
2 garlic cloves, chopped
2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb medium pasta shells
2 tablespoons finely chopped fresh flat-leaf parsley
1 (6-oz) log soft mild goat cheese (3/4 cup)

Steps:

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.
While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.
Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.
Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.