Farmers Market Pasta Provencal

This colorful pasta and vegetable recipe is similar to pasta primavera but with a decidedly French accent. It features traditional Provencal flavors, such as those found in earthy ratatouille (zucchini, tomatoes and eggplant), along with briny black olives, creamy goat cheese and floral Herbes de Provence. Add to that whatever other vegetables are in season at the farmers market for a vegetarian dish that is fragrantly delicious and supremely satisfying. It might seem like 1/4 cup is a lot for the spice and herbs, but it is needed to achieve the full impact of this flavor-forward recipe.

1 small eggplant, cut into 1/2-inch cubes (about 2 cups)

Kosher salt

3 tablespoons olive oil

1/2 bunch thin baby asparagus, cut into 2-inch pieces

1 ear fresh corn, kernels removed from the cob

1 garlic clove, minced or pressed

About 3 cups vegetable stock

1 cup white wine

1/4 cup dried Herbes de Provence

Juice and zest of 1 lemon

1/2 pound fresh or dried pappardelle pasta

1 zucchini or yellow squash, peeled into ribbons

1 pint grape or small cherry tomatoes, halved

1/2 cup small black olives, pitted and halved

4-ounce log fresh goat cheese, crumbled

1/4 cup fresh flat-leaf parsley, roughly chopped

1/4 cup fresh basil, chiffonade, plus additional for garnish

Freshly ground black pepper

Place eggplant cubes in a colander and sprinkle with a few pinches of salt. Let sit for about 10-15 minutes to allow eggplant to drain. Remove eggplant from the colander (do not rinse) and discard any liquid.

Heat olive oil in a large, wide pan set over medium heat. When the oil is hot, add the eggplant to the pan. Sauté until browned all over, about 5-7 minutes. Add the asparagus, corn and garlic. Sauté until the vegetables are slightly softened, about 3-5 minutes longer. Remove vegetables from the pan and set aside in a large mixing bowl.

Increase heat to medium-high heat and add the stock, white wine, Herbes de Provence and lemon juice to the pan. Bring liquid to a simmer and add the pasta. Cover with a lid and cook until pasta is al dente and liquid is mostly absorbed, about 5 minutes for fresh pasta and 10 minutes for dried pasta. Add additional stock, a few tablespoons at a time, if liquid is totally absorbed before the pasta is cooked.

Remove pan from the heat. Add the reserved vegetables back to the pan, along with the lemon zest, squash ribbons, tomatoes, olives, goat cheese, parsley and basil. Gently toss pasta and vegetables with tongs until lightly coated with the pan sauce and cheese is melted, adding additional stock if needed if sauce is too thick. Season to taste with additional salt and pepper if desired. Garnish with fresh basil for serving.