EGGPLANT AND ZUCCHINI PASTA WITH FETA AND DILL
This simple yet hearty weeknight pasta is packed with two whole pounds of vegetables. Meaty eggplant makes this vegetarian meal satisfying, while zucchini adds texture and a touch of natural sweetness. Since eggplant tends to absorb oil like a sponge, the key here is to sauté it slowly in a nonstick skillet until it softens and caramelizes without adding too much oil. The feta does double duty, adding bright tang to the dish and creating a creamy sauce. Fragrant dill is a natural pairing for eggplant and zucchini, but fresh parsley or basil would also be great.
Provided by Kay Chun
Categories dinner, easy, quick, pastas, vegetables, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.
- Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.
- While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.
- Serve pasta in bowls and top with remaining cheese.
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Galilea Verdugo
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover eggplant and zucchini.
Kaira Rai
[email protected]This is one of my favorite pasta dishes. It's so easy to make and it's always a crowd-pleaser.
Dhruba Kumar Subedi
[email protected]I'm not usually a fan of eggplant, but this dish was really good. The eggplant was cooked perfectly and the flavors were amazing.
Kelvin Anderson
[email protected]This is a great recipe for a light and healthy meal. The eggplant and zucchini are cooked perfectly and the feta and dill add a nice touch of flavor.
Jd Hughes
[email protected]I made this dish for dinner last night and it was a big hit with my family. The flavors were perfect and the eggplant and zucchini were cooked to perfection.
flwrii
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the pasta and didn't even notice the eggplant and zucchini.
Aisha Nalubega
[email protected]I'm not a huge fan of feta cheese, so I used goat cheese instead. It was still delicious!
Malissa Thomas
[email protected]This recipe is a great way to use up leftover pasta. I always have some in my pantry, so this dish is a lifesaver.
Todd Austin
[email protected]I love the crispy texture of the eggplant and zucchini in this dish. It's a great way to get your daily dose of vegetables.
Julie Essmyer
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I highly recommend it.
Mushtaqahmed Mushtaqahmed
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Mariam Otto
[email protected]This is one of my favorite pasta dishes. It's so flavorful and satisfying.
Michael Rubin
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Mukhtar Adeola
[email protected]This recipe is a great way to use up leftover eggplant and zucchini. I had some in my fridge that was about to go bad, and this dish was the perfect way to use them up.
Akash ff
[email protected]I love the combination of flavors in this dish. The feta and dill add a nice tanginess that balances out the sweetness of the eggplant and zucchini.
ZAIN Creation's
[email protected]This is a great recipe for a quick and easy weeknight meal. I was able to get it on the table in under 30 minutes.
Mohammed Amama
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked to perfection and had a wonderful smoky flavor.
ELIZABETH SAKALA
[email protected]This recipe was a hit! The flavors of the eggplant, zucchini, feta, and dill came together perfectly. I especially loved the crispy texture of the eggplant.