Fresh Mediterranean Pasta
Room temperature pasta sauce, combining sauteed and fresh raw vegetables, served atop whole grain pasta.
Servings: 4 people
Ingredients
Cooked Vegetables
- 2 tbsp olive oil I use garlic infused
- 1 small eggplant, peeled and cut to 1/4-inch dice
- 1/2 lb mushrooms,cut to 1/4-inch dice
- 1/2 cup red bell pepper, 1/4-inch dice
- 1/2 tsp salt
- 1/4 tsp chili flake or to taste
- 1/4 tsp dried rosemary
- 1/4 tsp fennel seed, ground lightly
Raw Vegetables
- 1/2 cup chopped green onion
- 1/2 lb Roma tomatoes, 1/4-inch dice
- 1/4 cup chopped parsley
- 3 tbsp chopped fresh basil
- 3 tbsp chopped fresh oregano
- 1/4 cup sliced Kalamata olives
- 3 tbsp pine nuts I use toasted pine nuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 8 oz penne pasta cooked according to package directions
- 4 oz fresh mozzarella, 1/4-inch dice
- 1/2 cup bagged crunchy chickpeas optional
Instructions
- Heat the 2 tablespoons garlic infused olive oil over medium heat in a large skillet. Saute the vegetables to be cooked lightly, then cover and cook til tender, about 10 minutes.Stir in the seasonings and set aside to cool.
- Stir the tomatoes, raw green onion, herbs, olives, nuts, oil, vinegar and salt into the cooled cooked vegetable mixture. Toss with the cooked pasta. Cool to room temperature, then fold in the diced mozzarella. Top servings with crunchy chickpeas if desired.