Penne Pinot Salad

Recipe Date:
April 8, 2016
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Penne Pasta with "Ranch Grown" Garden Herbs and Summer Vegetables
Ingredients
  • 1 pound Penne pasta
  • 3 tbsps Olive oil
  • 2 tbsps Roasted garlic - chopped
  • 2 tbsps White wine
  • 1/4 cup Eggplant - diced
  • 1/4 cup Onions - diced
  • 1/4 cup Peppers - diced
  • 1 cup Vine ripe tomatoes - diced
  • 1/4 cup Squash - diced
  • 1/4 cup Green beans - diced in ½ pieces
  • 2 tbsps Fresh herbs - mixed and chopped (basil, marjoram, rosemary, thyme, parsley)
  • 1/4 cup Parmesan cheese - grated
Directions
  1. Bring salted water to a boil in a large pot.
  2. Cook the pasta until it is "al Dente".
  3. Meanwhile, in a large sauté pan, heat olive oil over medium heat.
  4. Add roasted garlic, white wine, eggplant, onions, peppers, vine ripe tomatoes, squash, and green beans.
  5. Sauté until the vegetables are "al dente" approximately 3 - 5 minutes.
  6. Drain pasta.
  7. Toss cooked pasta with the vegetables and fresh herbs and sprinkle with parmesan cheese and salt and pepper.