SUMMER CAVATAPPI
SUMMER CAVATAPPI

SUMMER CAVATAPPI

Yield
24 portions
Portion Size
2 cups pasta
Ingredients: Measure:
Extra virgin olive oil
2 tbsp
Shallots, chopped
1/2 cup
Red bell pepper, strips
1 cup
4 cups
Eggplant, grilled, diced
1 cup
Heavy cream
1/2 cup
Crumbled goat cheese
1/2 cup
Salt
2 tbsp
Ground black pepper
1/2 tbsp
Cavatappi pasta, cooked
3 lbs
Light tomato-eggplant pasta sauce
6 cups
Crumbled goat cheese
1 cup
Extra virgin olive oil
24 tbsp
Fresh mint, chopped

Directions

  1. Make LIGHT TOMATAO-EGGPLANT PASTA SAUCE: In a large sauté pan, heat olive oil over medium heat.

  2. Add shallots and sauté until translucent.

  3. Add the rest of the vegetables and continue to cook for 5-6 minutes, until tender.

  4. Add heavy cream and reduce by half.

  5. Add goat cheese, salt and pepper and toss to combine.

  6. FINAL ASSEMBLY: Toss cooked pasta with light tomato-eggplant pasta sauce in warm sauté pan.

  7. Top with a drizzle of olive oil, crumbled goat cheese and chopped mint.

  8. To Make ONE PORTION: Scoop 2 cups of pasta into a medium-sized bowl.

  9. CHEF'S NOTES: For Fall/Winter, easy to switch in seasonal vegetables. Tomato juice really helps round out the sauce.

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