Ingredients
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, for drizzling
3 c. marinara
1/4 c. Freshly Chopped Parsley
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta.Step 2Meanwhile, preheat barbecue over medium-high heat. On a rimmed sheet pan, lay out zucchini and eggplant slices. Season with salt and pepper, then drizzle with olive oil and massage gently. Place vegetables in a single layer and grill until charred on both sides, about 2 minutes per side.Step 3Place the pot over medium heat and add marinara; stir until warmed through. Toss together with pasta, grilled vegetables and parsley.Step 4Serve immediately.
