Skip to main content
Epicurious
Gourmet

Pasta Shells with Summer Vegetable Sauce

4.0

(23)

Recipe information

  • Total Time

    35 min

  • Yield

    Makes 6 main-course servings

Ingredients

5 tablespoons olive oil
1 medium onion, chopped
1 lb eggplant, peeled and cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/3-inch pieces
1 lb zucchini, cut into 1/2-inch cubes
3/4 lb cherry tomatoes, halved
2 garlic cloves, chopped
2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb medium pasta shells
2 tablespoons finely chopped fresh flat-leaf parsley
1 (6-oz) log soft mild goat cheese (3/4 cup)

Preparation

  1. Step 1

    Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.

    Step 2

    While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.

    Step 3

    Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.

    Step 4

    Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.

TagsPastaPasta ShellsGoat CheeseCheeseDairyOnionRoot VegetableVegetableEggplantZucchiniSquashBell PepperCherry TomatoTomatoMainDinnerNut FreeVegetarianQuickEasyWeeknight MealsSimmerSummerGourmet
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.