Here’s a horrible confession for a quasi-food-blogger to make — I haven’t been in the kitchen for nearly two weeks!
That can happen more easily than you think, can’t it? Especially in the summer. Especially in a summer as nice and cool as this one when all you want to do is be outside. Especially when all your friends have adorable babies to go visit. And especially when you manage to take long weekends in Maine to celebrate big birthdays!
So. You know. Not as much time for kitchening. I actually have a big backlog of recipes I need to show you all, but — for all the above-mentioned reasons — I haven’t been wanting to spend my precious evening time in front of a computer getting my act together. And my work still expects me to work while I’m there (rude), so that avenue’s out, too.
As if to prove my point about how long it’s been since I’ve cooked a substantial dinner, my files tell me that I made this yummy veggie-full pasta all the way back on July 14. Bastille Day, sacre bleu! Better check it out.
VEGGIE PASTA WITH CHIPOTLE-GOAT CHEESE SAUCE (slightly adapted from Eats Well With Others)
1 medium eggplant, cut into small chunks
2 small zucchini, cut into half moons
2 red bell peppers, seeded and cut into small sticks
2 tbsp olive oil, divided
1 tsp chili powder
salt and pepper
2 chipotle chiles in adobo, minced (or 3 — if you like it extra spicy!)
2 cloves garlic, minced
1 14.5-oz canned fire-roasted diced tomatoes (not drained)
1/2 a large white onion, diced
4 oz goat cheese
12 oz whole wheat pasta, cooked to al dente
1. Preheat oven to 375. Toss eggplant, zucchini, and red peppers with 1 tbsp olive oil, chili powder, and salt and pepper in large bowl. Spread veggies on baking sheet lined with parchment paper (or sprayed lightly with nonstick spray, if you don’t have parchment paper), and roast for 25-30 minutes or until tender and beginning to brown, turning at least once during roasting.
2. To make sauce, blend chipotles and garlic in food processor. Add tomatoes and pulse until almost smooth.
3. Heat remaining tbsp oil in large skillet over medium-high heat. Add onion and cook 5-7 minutes, or until softened. Stir in tomato mixture, turn heat down to medium, and simmer 5 minutes, until thickened. Add goat cheese, stirring in until melted and evenly distributed.
4. Toss cooked pasta with tomato sauce and veggies. Season with salt and pepper, if desired.
Loved how spicy this was — of course, I made it with 3 full chipotle peppers. You can cut it down if you’re less in love with the heat.