Food & Cooking Recipes Ingredients Pasta and Grains Penne with Summer Vegetable Ragout Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 These ingredients are only suggestions; use whatever is ripest, from the market or your own garden. Ingredients 2 cups diced eggplant 2 sprigs fresh rosemary ¼ 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 ¼ cup balsamic vinegar 10 ounces penne pasta Directions 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. 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. Rate it Print