Lunch: Penne with Summer Vegetables

Recipe by Woman's Day Kitchen This recipe takes advantage of some of summer's best produce to create a light but filling pasta dish.

This recipe includes superfoods such as:

Basil

Health benefits of Penne with Summer Vegetables

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 lb. cherry or grape tomatoes
10 clove garlic
8 sprig fresh thyme
5 tbsp. olive oil
kosher salt
Pepper
8 oz. penne
1 small thin eggplant
1 small squash
1 small zucchini
6 oz. bocconcini (small fresh mozzarella balls)
1/2 c. torn fresh basil

Instructions

Heat oven to 275 degrees F.
On a large rimmed baking sheet, gently toss the tomatoes and garlic with the olive oil, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Roast until the tomatoes have reduced a quarter in size and are just beginning to dry around the edges, 2 to 2 1/2 hours.
Cook penne according to package directions.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and cook, tossing occasionally, for 2 minutes.
Add 1 each small squash and zucchini, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until the vegetables are just tender, about 3 minutes more.
Toss with the pasta, 2 1/2 cups roasted tomatoes, bocconcini, and fresh basil.

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