Pennette alle Verdure Marinate
Pennette Pasta with Marinated Vegetables

2 zucchini
1 eggplant
5 basil leaves and one tablespoon chopped basil
1 red pepper
1 yellow pepper
1 tablespoon fresh thyme leaves
5 button mushrooms
Juice of one-half lemon
Sprig of parsley, chopped
4 asparagus stalks
4 tomatoes, seeded and diced
6 cloves garlic for separate vegetable marinades, 4 whole, 2 chopped
Extra virgin olive oil as needed for marinades (see recipe)
14 ounces or 400 grams of pennette pasta
Salt and pepper to taste

Cut the zucchini in 1/8 inch slices. Place on a cookie sheet. Sprinkle
with some extra virgin olive oil and season to taste. Cook in a
preheated 350 degree oven for about 3 minutes. Cool and cover with more
oil if necessary to marinate.
Slice the eggplants into 2 inch slices, season and lightly grill or
broil until cooked. Cover with olive oil and 4 fresh whole garlic
cloves and 5 basil leaves.
Put the peppers in an ovenproof dish or on a cookie sheet and cook in a
350 degree oven for 30 minutes. Remove from oven and let them cool in a
container covered with plastic wrap. When the peppers are cool, skin
them and discard the seeds and inside membranes. Slice in thin strips.
Marinate with drizzled oil, thyme and 1 clove chopped garlic.
Slice the mushrooms and cover with olive oil, lemon juice and a sprig
of chopped parsley.
Blanch the asparagus in boiling water. Cut the spears off and slice the
tender part of the remaining stalk. Set aside.
Marinate the diced tomatoes in olive oil, 1 clove chopped garlic,
chopped basil, salt and pepper.
Let all the vegetables rest or marinate for 4 hours.
For final assembly: Cook the pasta al dente in boiling salted water.
Toss quickly with all the vegetables which have been drained from their
marinades. Saute for a minute pan and serve. Serves 4.

That's it!


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