VEGETABLE AND PASTA STEW

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Vegetable and Pasta Stew image

Provided by Jacques Pepin

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 6 servings

Number Of Ingredients 15

1/3 cup virgin olive oil
1 small unpeeled eggplant (8 ounces), preferably the small, thin Japanese variety, cut into 1- to 1 1/2-inch chunks (about 2 1/2 cups)
1 red onion (6 ounces), peeled and chopped coarse (about 1 1/2 cups)
10 scallions, dark green and damaged outer leaves removed and discarded, remainder cut into 1-inch pieces (about 1 cup)
1 sweet red pepper (7 ounces), seeded and cut into 1/2-inch pieces (about 1 1/2 cups)
1 piece cauliflower (8 to 10 ounces), divided into florets (about 2 cups)
1 zucchini (7 ounces), washed, trimmed, and cut into 1-inch pieces (about 2 cups)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 to 4 quarts water
1 pound gnocchetti (or another small pasta like elbow, bow-tie, penne, ziti or rigati)
1/4 cup imported Parmesan cheese, plus additional for garnish if desired
2 tablespoons virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • To prepare the vegetables, heat the olive oil in a large skillet. When hot, add the eggplant and cook it over medium to high heat for about 5 minutes, until it is brown on all sides. (It will absorb most of the oil.)
  • Add the red onion, scallions, red pepper and cauliflower to the skillet. Cover and cook over medium heat for about 5 minutes. Add the zucchini and cook for 2 minutes more, covered. Add the salt and pepper, toss until well mixed and set aside.
  • Meanwhile, prepare the pasta: bring water to a boil in a large pot. Add the pasta and cook for 12 to 15 minutes, depending on the size and type of pasta you are using and how you like it cooked.
  • Drain the pasta, reserving 1/2 cup of the cooking water. Put this water in a large serving bowl and mix it with the cheese, olive oil, salt and pepper. Add the pasta and toss it with the cheese mixture.
  • Stir in the reserved vegetables and serve immediately with extra Parmesan cheese, if desired.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 436 milligrams, Sugar 8 grams

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