everyone's harvest

Transforming our food system, one sustainable blog at a time

Sustainable and Delicious Cooking: Penne Pasta with Vegetables, Fresh Herbs, Walnuts and Mozzarella November 29, 2012


Blog by Chiara Cabiglio, Everyone’s Harvest Intern


On November 18, 2012, Chef Valerie Kazansky (aka the Carmel Cooking Coach) taught enthusiastic eaters at Everyone’s

Harvest’s Marina Certified Farmers’ Market how to make healthy and delicious Croatian Penne Pasta with Vegetables, Fresh

Herbs, Walnuts and Mozzarella.


Healthy interactive cooking workshops for families take place at Everyone’s Harvest Certified Farmers’ Markets. The

workshops are part of Everyone’s Harvest Edible Education for Healthy Youth program. Grant-sponsored by the Nancy Buck

Ransom Foundation, MC Gives and Project 17, the workshops are free to the public and participants receive market vouchers

to purchase fresh fruits and vegetables to prepare a healthy dish at home. Everyone’s Harvest’s goal is to promote healthy



Please join us for our upcoming 2013 cooking workshops! Stay tuned for more information to see

when/where here.






-1/2 lb penne pasta, cooked
-2 to 3 cups eggplant (can substitute other vegetables)
-1 tbsp olive oil
-1 medium yellow onion
-2 to 3 cloves garlic
-4 to 5 medium tomatoes, chopped into ½ inch pieces
-1 to 2 tbsp tomato paste (optional)
-white wine
-zucchini or yellow crookneck squash
-red bell pepper
-1/4 cup each chopped Italian parsley and chopped fresh basil
-2 to 3 ounces Mozzarella cheese, cut into small pieces
-1/4 cup grated parmesan cheese
-3 to 4 tbsp walnuts, chopped


-peel the eggplant and cut into ¼ inch rounds. Cut the rounds into inch pieces. You can sprinkle with salt and let stand for

30 minutes. This step is not mandatory, but helps remove some bitterness.
-sauté the eggplant in olive oil until tender. Remove from skillet. Sauté the onions and garlic in the olive oil.
-add the tomatoes and cook for 3 to 5 minutes, until juices come out to form a sauce. If it seems watery, then add tomato

paste. Set aside.

-sauté the squash and the red bell pepper until tender.
-add the tomatoes and eggplant to the squash and bell pepper.
-after all the vegetables are warm, add the fresh herbs. Toss with the cooked pasta and mozzarella cheese. Cook over low heat

until heated through. Spinkle with parmesan and chopped walnuts.

You can substitute any of the vegetables in this recipe with a vegetable that you would prefer. If you like the vegetables cooked

very well done, steam or sauté first.


Nutrition Facts:

Makes 4 servings
Per serving: 300 calories, 15 g fat, 5 g saturated fat, 20 mg cholesterol, 230 mg sodium, 27 g carbohydrate, 6 g fiber, 7.5 g sugar, 12.6 g protein