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- Pennette alle Verdure
Marinate
- (Pennette
Pasta with Marinated Vegetables)
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- Ingredients:
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- 2 zucchini
1 eggplant
5 basil leaves and one tablespoon chopped basil
1 red pepper
1 yellow pepper
1 tablespoon fresh thyme leaves
5 button mushrooms
Juice of one-half lemon
Sprig of parsley, chopped
4 asparagus stalks
4 tomatoes, seeded and diced
6 cloves garlic for separate vegetable marinades, 4 whole, 2
chopped
Extra virgin olive oil as needed for marinades (see recipe)
14 ounces or 400 grams of pennette pasta
Salt and pepper to taste
Directions:
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- Cut the zucchini in 1/8 inch slices. Place on a cookie sheet. Sprinkle with some extra virgin olive oil and season to taste. Cook in a preheated 350° F oven for
about 3 minutes. Cool and cover with more oil if necessary to
marinate.
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- Slice the eggplants into 2 inch slices,
season and lightly grill or broil until cooked. Cover with
olive oil and 4 fresh whole garlic cloves and 5 basil leaves.
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- Put the peppers in an ovenproof dish or on a cookie sheet and cook in a 350° F oven for 30 minutes.
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- Remove from oven and let them cool in a container covered with
plastic wrap. When the peppers are cool, skin them and discard
the seeds and inside membranes. Slice in thin strips. Marinate
with drizzled oil, thyme and 1 clove chopped garlic.
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- Slice the mushrooms and cover with olive
oil, lemon juice and a sprig of chopped parsley.
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- Blanch the asparagus in boiling water. Cut
the spears off and slice the tender part of the remaining
stalk. Set aside.
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- Marinate the diced tomatoes in olive oil, 1
clove chopped garlic, chopped basil, salt and pepper.
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- Let all the vegetables rest or marinate for
4 hours.
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- For final assembly: Cook the pasta 'al dente'
in boiling salted water. Toss quickly with all the vegetables
which have been drained from their marinades. Sauté for a
minute pan and serve. Serves 4.
That's it!
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