Zucchini And Eggplant Rigatoni

• Kosher salt
• 1 lb Rigatoni rigate
• 2 Green zucchini, cut into 1/4″ diagonal slices
• 1 Large eggplant, cut into 1/4″ rounds
• Freshly ground black pepper
• Extra-virgin olive oil
• 3 cups Marinara sauce
• 1/4 cup Chopped parsley

1. Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.
2. Preheat a grill pan over medium-high heat. In a rimmed sheet pan lay out zucchini and eggplant slices. Season with salt and black pepper. Drizzle with olive oil and massage gently. Place vegetables in a single layer on grill pan and grill until charred on both sides, about 2 minutes per side.
3. Place the 8 quart pot over medium heat and add marinara sauce; stir until warmed through. Toss together with pasta, grilled vegetables and parsley. Serve immediately.

Servings: 4

Nutrition Information