Pasta Gratin with Provencal Vegetables Recipe

Pasta Gratin With Provencal Vegetables Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 3 medium shallots, minced
• 2 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon dried thyme
• 1 tablespoon minced fresh flat-leaf parsley
• salt and freshly ground black pepper
• 12 ounces penne or other small pasta
• 1 cup canned artichoke hearts, drained and rinsed
• 1/2 cup dry unseasoned bread crumbs

Method

1. In a large skillet, heat the oil over medium heat
2. Add the shallots and garlic and cook until softened, about 3 minutes
3. Add the bell pepper and zucchini and cook until tender, about 10 minutes
4. Stir in the tomatoes, thyme, parsley and salt and black pepper to taste
5. Finely chop the artichokes and add to the skillet
6. Reduce heat to low and simmer 10 minutes to blend the flavors
7. Preheat the oven to 350°F
8. Lightly oil a 2-quart gratin dish or casserole and set aside
9. In a pot of boiling salted water, cook the penne, stirring occasionally, until al dente, about 10minutes
10. Drain and return to the pot
11. Add the vegetable mixture to the pasta, mix well to combine, then transfer to the prepared dish
12. Top with the bread crumbs, cover with foil and bake until hot, about 30 minutes
13. Uncover and bake 10 minutes longer to brown the crumbs
14. Serve immediately

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