Eggplant and Zucchini Pasta With Feta and Dill

Name: Eggplant and Zucchini Pasta With Feta and Dill
Total time: 20 min
Ingredients: 6 tablespoons extra-virgin olive oil; 1 pound eggplant (about 2 small eggplants), cut into 1-inch cubes (about 7 cups); Kosher salt and black pepper; 1 pound green zucchini or yellow squash, halved lengthwise and sliced into 1/4-inch-thick half-moons (about 5 cups); 1 pound mezze rigatoni or any short pasta; 8 ounces crumbled feta (about 1 1/2 cups); 1/4 cup chopped fresh dill

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Total: 20 minutes

Servings: 5

Author : Kay Chun

dill eggplant feta

Eggplant and Zucchini Pasta With Feta and Dill

Ingredients

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6 tablespoons extra-virgin olive oil1 pound eggplant (about 2 small eggplants), cut into 1-inch cubes (about 7 cups)Kosher salt and black pepper1 pound green zucchini or yellow squash, halved lengthwise and sliced into 1/4-inch-thick half-moons (about 5 cups)1 pound mezze rigatoni or any short pasta8 ounces crumbled feta (about 1 1/2 cups)1/4 cup chopped fresh dill

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve pasta in bowls and top with remaining cheese.

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