Ratatouille Pasta w. Heirloom Tomatoes & Goat Cheese 7.16.15

Ratatouille Pasta w. Heirloom Tomatoes & Goat Cheese

Charlotte Park

Recipe: Yields 4 servings

Ingredients:
12 oz ribbon pasta
1/4 cup olive oil
3 garlic cloves, minced
3 heirloom tomatoes, chopped into 1 inch pieces
1 red bell pepper, chopped into 1 inch pieces
2 small zucchini, chopped into 1 inch pieces
1 small eggplant, chopped into 1 inch pieces
1/2 teaspoon red pepper flakes
4 ounces goat cheese
1 large bunch basil, sliced thin

Directions:
Bring a large pot of water to a boil. Cook the pasta according to the directions & drain, reserving 1 cup of the cooking water. In a large pan pot over medium-high heat, heat the olive oil. Add the garlic and cook, 2 minutes. Add the tomatoes, red pepper, zucchini, and eggplant, cooking until tender, 15 minutes. Season with salt, pepper, and red pepper flakes. Add the hot cooked pasta to the pot, along with the goat cheese, stirring to coat. If the pasta needs thinning, add the reserved cooking water. Spoon into bowls and garnish with chopped basil.