Pasta with vegetable ragout

This year our garden is struggling a bit. Except for zucchini, which have been doing great for a month or more, the other plants do not give us the abundance we expected. Not even tomatoes, which usually in this period have already almost tired us (so to speak). Who knows … maybe it’s a strange year for them too. This is what our garden gave us this morning: a small white eggplant (the first of the year), a pepper still green, two courgettes and a few datterino tomatoes. For lunch we have prepared a nice plate of fusilli pasta with vegetable ragout. It may not have been a great harvest, but the vegetables he gave us were really good!

Ingredients

• 400 g of fusilli
• 1 long aubergine
• 1 pepper
• 2 courgettes
• 10/12 cherry or datterini tomatoes
• Half onion
• 100 g approx. of ricotta salata cheese
• Aromatic herbs to taste (thyme, mint, basil, etc)
• Olive o
• Salt
• Pepper

How to make it

Cut the vegetables into cubes of the same small size and cook them separately, with a drizzle of olive oil.

You can use the same pan and as they are ready put them in a bowl or plate.

Chop the onion and fry it with a drizzle of olive oil, then add the cherry tomatoes cut into four parts and after a few minutes the vegetables, to flavor everything together, seasoning with salt and pepper.

Use aromatic herbs to give perfume. Put the thyme into twigs during cooking, which you then remove before the end, while the mint is the basil, put them at the end during the creaming phase.

Cook the pasta al dente and toss in the vegetable sauce with a little cooking water, the mint and basil and the grated ricotta. The fusilli pasta with vegetable ragout are ready!