Veggie ‘stew’ is delicious

Introduction to a Delicious Veggie Dish

Don’t be put off by the designation of “stew” in the title of this delicious dish. The concoction is delicious and packed with veggies (you can add more if you wish). This mix is a scrumptious way to get vegetables happily down the kid’s gullets. Use the style of smallish pasta you like best, such as penne, ziti, or farfalle.

Vegetable and Pasta ‘Stew’

Overview

Yield: 6 to 8 servings

Ingredients

1/3 cup extra-virgin olive oil
1 medium eggplant, unpeeled, cut into 1- to 1 1/2-inch pieces, about 3 1/2 cups
1 medium red onion, coarsely chopped
10 green onions, trimmed of roots and dark green stalks, white and light green portion cut into 1-inch pieces
1 red bell pepper, seeded, cored, cut into 1/2-inch pieces
1/2 head of cauliflower, cored, divided into florets
1 medium zucchini, trimmed, cut into 1-inch pieces
1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, to taste
Pasta
1 pound small dried pasta, such as penne, ziti, bow-tie
1/4 cup grated Parmesan cheese, plus additional for garnish
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Directions

1. For vegetables: Heat olive oil in large deep skillet. When hot, add eggplant and cook over medium-high heat for about 5 minutes, or until browned on all sides. It will absorb most of the oil. Add red onion, green onions, bell pepper, and cauliflower (add a tiny bit of oil if needed); gently toss. Cover and cook over medium heat for 5 minutes. Add zucchini and cook, covered, for another 2 minutes. Add salt and pepper. Gently toss and set aside.
2. For pasta: Bring about 4 quarts of salted water to a boil in a large pot. Add pasta and cook al dente according to package directions. Reserve 1/2 cup of cooking water. Drain pasta.
3. In large bowl, place reserved pasta-cooking water, 1/4 cup Parmesan, 2 tablespoons oil, salt and pepper; stir. Add pasta and toss. Stir in reserved vegetables. Taste and adjust seasoning if needed. Pass some Parmesan cheese for optional topping.

About the Author

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Conclusion

This vegetable and pasta stew is a delicious and healthy meal option that is perfect for the whole family. With its rich flavors and variety of textures, it’s a great way to get kids to eat their veggies. You can customize the recipe to your taste by adding your favorite vegetables or using different types of pasta.

FAQs

Q: Can I add other vegetables to the stew?
A: Yes, you can add other vegetables such as cherry tomatoes, carrots, or broccoli to the stew.
Q: Can I use different types of pasta?
A: Yes, you can use different types of pasta such as penne, ziti, or farfalle.
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is suitable for vegetarians as it does not contain any meat or animal products.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use.