Tasty Tuesdays: Zucchini & Eggplant Pasta with Goat Cheese

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Welcome to Tasty Tuesdays!

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I came up with this recipe last night to use up a zucchini and eggplant - both from my garden plot!  I have three eggplant plants and this was the first one of the year.  The zucchini have been in full swing for a while now and show no signs of slowing down.

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Ingredients:

- 1 garlic clove, minced

- 3/4 cup onion, dicedn (approx. about 1/2 of a med. onion)

- 1/4 cup olive oil

- 2 cup zucchini, sliced and quartered (approx. 1/2 of large zucchini)

- 1-1/2 cup eggplant, peeled and cubed (approx. 1/2 of large eggplant)

- 1/2 cup basil, chopped

- 2 tablespoons Italian flat leaf parsley, chopped

- 1/2 pound pasta (I used spaghetti)

- 3.5 oz container crumbled goat cheese

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1.  Start large pot of water on stove for pasta.  Cook pasta according to package instructions.  Drain pasta and set aside.

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2.  Add olive oil and garlic to a large sauté pan and cook on medium heat for one minute, stirring occasionally.  Add onion and cook for two minutes more.  Add zucchini and eggplant and cook until tender - 6 to 8 minutes.  Season with salt & pepper to taste.  Add more olive oil if needed.

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3.  Add zucchini and eggplant mixture to pasta.  Stir in basil and parsley. 

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4.  Divide pasta onto four plates and top each with a drizzle of olive oil and 1/4 of goat cheese.

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I think this recipe would be great with any Summer squash.

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What did you cook this week?

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