Gemelli with summer vegetables & white beans

This is another good recipe in which to hide some zucchini.  I came back from the market today with a craving for pasta and dying to try out Angela Russo‘s tomato sauce.  I had half of a huge zucchini sitting in the fridge, and the bounty from today’s market. I started out by slicing an entire small garlic head, fresh from the market, and sauteeing it in olive oil. Once it started to golden, I added roughly two cups of grated zucchini, 1 cup grated carrots (1 small yellow carrot, and a small purple carrot), and put a lid on the pan while I chopped some leftover roasted eggplant. After the zucchini & carrot mixture had cooked for about 5 minutes, I added the tomato sauce (abou 2 cups), eggplant, and one can of navy beans. I let it simmer for a few minutes and tried some to judge how much salt & pepper I’d need to add. To my surprise, the sauce was just SO flavourful I didn’t need to add any salt. I added a 1/4 cup chopped basil & flat leaf parsley and served it on pasta. I used gemelli pasta but I bet it would be great with fussili or penne too.

This is what the sauce looked like:

It could be served on top of rice or any other grain or served with bread.

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