This vegetarian Concerto® Grape Tomato pasta recipe gets its “meatiness” from the delicious pan-roasted Adagio® Baby Eggplants. You can substitute penne or any other small tube pasta for the fusilli.
- Heat a cast iron skillet over medium/high heat and add olive oil. Add Adagio® Baby Eggplants and sauté until browned on all sides (about 10 minutes).
- While eggplants are sautéing, cook fusilli in a large pot of boiling salted water according to the instructions. Drain, reserving 4 tablespoons of the cooking liquid. Place hot pasta and cooking liquid in a large bowl.
- Once eggplants are cooked, add Concerto® Classic Grape Tomatoes, garlic, sun-dried tomatoes, oregano and salt to the skillet. Sauté for 5 minutes, add lemon zest and juice. Remove sauce from heat and toss with pasta and shredded mozzarella.
- Serve with grated Parmesan and freshly ground pepper.