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Penne with Summer Vegetable Ragout

These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.

  • servings: 4




  • 2 cups diced eggplant
  • 2 sprigs fresh rosemary
  • 1/4 cup olive oil
  • 1 cup diced yellow squash
  • 1 cup diced zucchini
  • Salt and freshly ground black pepper, to taste
  • 1 medium bulb fennel, thinly sliced (about 1 cup)
  • 2 cups thinly sliced red onion
  • 6 cloves garlic, smashed
  • 1 red bell pepper, seeded and cut into small pieces
  • 1 yellow bell pepper, seeded and cut into small pieces
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon freshly grated orange zest
  • 2 cups seeded, diced ripe tomatoes
  • 1/4 cup balsamic vinegar
  • 10 ounces penne pasta


  1. Step 1

    In a large pan over high heat, saute eggplant and rosemary in oil for 5 minutes. Add squash and zucchini, and saute a few minutes more. Salt and pepper lightly. Add fennel, onion, and garlic, and saute until soft. Add peppers, reduce heat, and cook for 4 minutes. Mix in thyme and orange zest; add tomatoes and vinegar. Cook for 5 minutes. Remove from heat, and adjust seasonings with salt, pepper, vinegar, or oil. Cover, and keep warm.

  2. Step 2

    Cook penne in a large pot of boiling salted water, according to package instructions, until al dente. Drain. Toss with the vegetables. Serve hot or cold.

Martha Stewart Living, July/August 1991

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