Penne with Grilled Vegetables and Sun-Dried Tomato Sauce

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

Two elements from your weekend dinner are incorporated into a great vegetarian weekday meal. The pasta will soak up a lot of sauce. If you don’t have quite enough leftover spread, add a little milk to it. The tomato added at the end is not essential, but it adds a fresh note.

Ingredients

	1	Tbsp. salt
	12	oz. penne
	1½	cups Yogurt, Goat Cheese, and Sun-Dried Tomato Spread
	4	cups Grilled Eggplant and Onion, coarsely chopped
	1	medium tomato (5 to 6 ounces), sliced into thin wedges

Steps

1. Bring 6 quarts of water to a boil in a large pot over high heat. Add the salt. Add the penne and cook, stirring often, until al dente (cooked through, but still slightly chewy), about 10 minutes.
2. While the pasta is cooking, warm the spread slightly in a microwave on medium power, or in a small saucepan over low heat.
3. Drain the pasta, return it to the pan, and toss with the spread, eggplant and onion, and tomato. Divide among 4 warm pasta bowls.

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