Cavatappi with Sausage Organic Vegetables and Herbs
Late summer at our local CSA farm is a colorful cornucopia of organic vegetables; an abounding harvest of eggplant, zucchini, heirloom tomatoes, peppers and an array of fresh herbs! My Cavatappi with Sausage Organic Vegetables and Herbs is actually a roasted version of Ratatouille combined with yummy organic pasta ( note: feel free to use a gluten variety as well), fresh ricotta cheese and fresh mozzarella balls! This comfort dish is filled with healthy, late summer abundance, proteins and healthy carbohydrates, seasoned with garden fresh herbs and baked just until the cheeses melt in! Enjoy my Cavatappi with Sausage Organic Vegetables and Herbs with a dry wine and crisp organic romaine salad with organic cucumbers, leeks, radishes and tomatoes also in abundance at your local CSA farm or garden! My Cavatappi with Sausage Organic Vegetables and Herbs is just delicious! Enjoy!
1/4 extra virgin olive oil
2 medium organic eggplants, cut in medium pieces
2-3 small organic zucchini, sliced
1 hot organic Italian pepper, diced
2 sweet organic peppers, cut up
1/2 pint organic grape tomatoes
2 sprigs each of mint, rosemary, oregano and basil, remove leaves from stems, chop
Salt and pepper to taste
1 lb organic cavatappi or short pasta, cooked al dente and drained
3/4 lb fresh ricotta
1/2 cup fresh mozzarella balls, smashed
2-3 organic heirloom tomatoes, cut up
Preheat oven to 450 degrees Fahrenheit
In a large baking sheet combine all the vegetables except cut up tomatoes, toss them with the olive oil and herbs
Roast vegetable medley for 25-30 minutes
Remove from oven
Lower oven temperature to 350 degrees Fahrenheit
In the meantime boil pasta and drain
In a large baking dish, combine the roasted vegetables, pasta, cheeses and cut up tomatoes
Pop back in the oven and back until cheeses are melted
Remove from oven and serve with salad and wine! Enjoy!
Visit us often and buy the Simply Natural Gourmet Cookbook!