Penne Pasta in Fresh Herb Sauce
Here’s Mediterranean-style eating at its very best, a recipe full of super-nutritious veggies and herbs. Our Penne Pasta in Fresh Herb Sauce is a tasty alternative to the white-flour, oil-drenched, salt-packed entrees that dominate most Italian restaurant menus in the U.S.
Servings Prep Time
4people 45minutes
Cook Time
45 minutes
Servings Prep Time
4people 45minutes
Cook Time
45 minutes
Ingredients
Instructions
  1. * To roast shallots and garlic cloves, put them on a nonstick baking sheet and bake in 450-degree F oven, shaking the pan occasionally until they are browned, about 10 minutes.
  2. ** To roast eggplant, slice eggplant in half, and roast on nonstick baking sheet, cut-side down, in 450-degree F oven until softened but not browned, about 35 to 40 minutes.
  3. Cook pasta in a big pot of boiling water till al dente (firm, not soft).
  4. While pasta is boiling, saute in a large hot nonstick skillet zucchinis, bell peppers, shallots, and pureed garlic and onion till zucchini and peppers are slightly softened, about 3 to 5 minutes.
  5. When both pasta and vegetables are cooked, combine in a large bowl and add remaining ingredients. Mix thoroughly. Serve immediately.