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Orecchiette with Eggplant, Zucchini and Roasted Red Peppers

We love using nutty whole-wheat orecchiette in vegetable pasta dishes. These “little ears” are perfect for pairing up with the earthy flavors of eggplant and zucchini. Add our Simply Pesto® Traditional Basil Sauce and a jar of pine nuts for a pasta recipe boasting an irresistible contrast of textures and flavors.

Orecchiette with eggplane, zucchini, and roasted red peppers image

  • Prep Time

    20min

  • Cook Time

    50min

  • Total Time

    1hr 10min

  • Serving Size

    4-6

  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe BY: Delallo

Directions

  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/4 cup of hot pasta water.
  • Heat oil in a large heavy-bottomed skillet. Add eggplant, zucchini and salt. Cook until soft, about 15 minutes.
  • Add peppers and bruschetta and cook for 5 minutes. Stir in crushed tomatoes and pesto. Bring the mixture to a boil, then simmer for 20 minutes.
  • Add the cooked pasta and hot water to the pan. Cook until the sauce thickens and coats the pasta.
  • Add salt and pepper to taste. Serve topped with pine nuts.

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Keywords:

pasta zucchini eggplant , eggplant zucchini pasta , vegetable orecchiette , orecchiette pasta and vegetables

Orecchiette with Eggplant, Zucchini and Roasted Red Peppers

We love using nutty whole-wheat orecchiette in vegetable pasta dishes. These “little ears” are perfect for pairing up with the earthy flavors of eggplant and zucchini. Add our Simply Pesto® Traditional Basil Sauce and a jar of pine nuts for a pasta recipe boasting an irresistible contrast of textures and flavors.