Ingredients
1 1/2 cups coarsely chopped zucchini (1 medium)
1 1/2 cups coarsely chopped yellow summer squash (1 medium)
1 cup coarsely chopped red onion (1 large)
1 cup coarsely chopped fennel bulb
3/4 cup coarsely chopped green sweet pepper (1 medium)
3/4 cup coarsely chopped red sweet pepper (1 medium)
1 small eggplant (about 10 ounces), coarsely chopped
3 tablespoons olive oil
12 ounces dried whole wheat penne pasta
2 cloves garlic, minced
1 cup torn fresh basil
1/3 cup grated Pecorino Romano cheese
1/4 cup chopped walnuts, toasted
1/2 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups cherry tomatoes, halved
Salt
Ground black pepper
Snipped fresh basil (optional)
Preparation
