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Whether brown rice pasta frequents your pantry or if it’s a new ingredient to you, this is a foolproof recipe that makes it simple to spiff it up. Ragout is really just a fancy word for a hearty vegetable sauce, and grilling the vegetables makes this sauce a stand out. If you are looking for a recipe that makes a batch big enough for several meals, on hand for recovery or fuel, this recipe will become a go-to.
1 package brown rice penne (12-16oz)
1 yellow or orange pepper (or half of each)
1 small bunch of asparagus
3 Roma or on-the-vine tomatoes
½ large sweet onion
6 basil leaves
2 Tbsp olive oil
2 Tbsp red wine
1 Tbsp balsamic vinegar
salt and pepper for sprinkling
NOTE: Brown rice pasta can be found in the gluten-free section of most large grocery stores or in specialty stores like Trader Joe’s or Whole Foods. Regular penne or quinoa pasta work well in this recipe too.
1. Wash all vegetables. Slice eggplant and tomatoes lengthwise. Remove ends from asparagus. Remove core and seeds from the pepper and cut into large segments. Prepare the water to cook the pasta by filling a large pot with water and placing on high heat, covered.
2. Turn grill to medium high. In a large baking dish toss the veggies with one tablespoon of the olive oil and a generous sprinkle of salt and pepper. Reserve tomatoes (don’t grill). Grill veggies two minutes per side, leaving them slightly crunchy with a nice char on the outside.
3. While the veggies are grilling, dice the tomatoes and onion and finely chop the basil. Once pasta water reaches a boil add the brown rice pasta and stir. This type of pasta tends to stick to the bottom of the pot so it needs to be consistently stirred while cooking. Cooking time is about 10-12 minutes depending on the brand.
4. Once the veggies have finished grilling, remove from the grill and back into the baking dish.
5. Heat the other tablespoon of olive oil in an extra large pan over medium-high heat. Add onion and sauté for five minutes. Then add the wine and vinegar and sauté for another two minutes. Chop the grilled veggies and add to the pan. Saute and stir consistently for an additional two minutes. This is the perfect recipe to open a bottle of red wine for. Pairs nicely with the grilled flavors and you only have to give up two tablespoons for cooking.
6. The pasta should be cooked al dente because it will be finished in the pan with the veggies. Brown rice pasta can turn mushy very quickly so keep a close eye on it. Prior to straining, reserve ¾ cup of the pasta water. After straining, add the pasta and reserved water to the pan with the veggies, along with the tomato and basil. Turn off heat and stir to combine. Let sit five minutes before serving.
7. Pour yourself a glass of wine and savor your creation!