Pasta Med (a.k.a. Picture-Perfect Pasta)

Today's recipe was copied from the photo on a package of pasta shells.  Yes, it looked that good.  And maybe also we're that shameless.

Spring is oh-so-stubbornly peeking out of its winter blankets.  We had two sunny days in a row this week, and though the sky's now back to gray, temperatures are rising.  I'm no longer afraid to leave the house without a scarf!  Last night a Berliner told me: "Spring and summer in Berlin are so gorgeous.  Those three months..."  THREE measly months?!  What did we ever leave Ghana for?

Tonight's pasta is fresh and springy.  Mediterranean vegetables, sauteed in fresh olive oil and tossed with herbs and tangy, salty cheese make a filling, easy, vegetarian meal and an easy one to upsize for guests!

We had a plate-arranging contest.  My hungry fiance thinks his plate (on the left) looked better than mine.  What do you think?  And how did we do compared to the photo on the package?  We left out the black olives because I can't stand them.

Picture-Perfect Pasta Med

serves 4
prep time: 20 minutes
cook time: 20 minutes

ingredients:

500 grams pasta shells (conchiglioni)
1 small to medium eggplant
3 tbsp salt
1 medium onion
2 cloves garlic
1 large zucchini
2 medium tomatoes
1 block (200g) feta cheese
1 tbsp olive oil, plus more for drizzling
2 sprigs fresh rosemary, roughly chopped
2 sprigs fresh parsley, roughly chopped
salt and pepper, to taste

directions:

Line a plate with a paper towel.  Slice the eggplant into 1/2-inch discs.  Smear a thin coating of salt on each side of the slices.  Lay all slices on the paper towel and cover with another paper towel.  Let sit for 15 minutes.  This will draw the water and the bitterness out of the eggplant.

While the eggplant is salting, dice the zucchini, tomato and feta into 1/2-inch cubes.

Press the eggplant slices gently to squeeze out a little more water.  Rub off any extra salt.  Dice into 1/2-inch cubes.  Heat the olive oil in a large skillet over medium heat.

Cook the onion until translucent. Add the garlic and cook for 30 seconds. Add the eggplant and saute until its color starts to fade, about 10 minutes.  Add the zucchini and cook until both vegetables are tender, a further 5 minutes.

While the vegetables are cooking, boil a large pot of water and cook the pasta according to its directions.  When the pasta is ready, add the tomatoes to the skillet with eggplant and zucchini.  Cook about 2 minutes, just until the tomato is warmed through.

Toss the vegetables, cheese, and herbs gently with the pasta and serve.  Drizzle with olive oil.  Season with salt and pepper to taste.