By LINDA GASSENHEIMER

The summer bounty of garden-fresh vegetables makes this dish a special treat. I first tasted this dish at a restaurant in France. The sauce was made right at the table, and the aroma was so wonderful we couldn’t wait to eat.

The sauce is made with eggplant, zucchini, bell peppers, ripe tomatoes and tangy goat cheese that melts coating the vegetables.

Use the best quality vegetables you can find. If really fresh vine-ripened tomatoes aren’t available, use good-quality canned plum tomatoes.

This meal contains 541 calories with 34 percent of calories from fat.

Helpful hints:

• Place water for pasta on to boil first and then cut all of the vegetables.
• Minced garlic can be found in the produce section of most markets.

If crumbled goat cheese is not available, use any type of goat cheese and break it into small pieces.

Countdown

• Place water for pasta on to boil.
• Prepare ingredients.
• Boil pasta.
• Make sauce.

Shopping list

Here are the ingredients you’ll need for pasta primavera.

To buy: 1 small eggplant, 1 large zucchini, 1 red bell pepper, 1 jar minced garlic, 5 plum tomatoes, 1 carton crumbled goat cheese, 1 small package penne pasta, 1 bunch fresh basil and 1 small piece Parmesan cheese.

Staples: Olive oil, onion, salt and black peppercorns.

Penne Primavera

Servings: 2

2 teaspoons olive oil

1 cup sliced onion

1 cup sliced eggplant

1 1/2 cups sliced zucchini

1 cup sliced red bell pepper

1 teaspoon minced garlic

1 1/2 cups quartered plum tomatoes

2 ounces crumbled goat cheese

Salt and freshly ground black pepper

1/4 pound penne pasta (about 1 1/3 cups)

1/2 cup fresh basil, torn into small pieces

1/2 cup freshly grated Parmesan cheese

Place a large saucepan filled with 3 to 4 quarts water on to boil over high heat.

Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat.

Add the onion. Saute 2 minutes. Add the eggplant, zucchini, red bell pepper and garlic. Saute 5 minutes, stirring occasionally. Add the tomatoes. Lower heat to medium and cook 5 minutes, stirring once or twice. Add the goat cheese and salt and pepper to taste. Remove from the heat.

When the water comes to a boil, add the pasta. Boil 10 minutes. It should be cooked through, but firm. Drain, leaving 2 tablespoons water in the saucepan. Return pasta to the pan and add the vegetable sauce. Add salt and pepper to taste. Toss well.

Divide the pasta between two dinner plates and sprinkle with basil and Parmesan cheese.

Per serving: 541 calories (34 percent from fat), 20.4 g fat (10.2 g saturated, 7.1 g monounsaturated), 38 mg cholesterol, 25.6 g protein, 65.6 g carbohydrates, 8.5 g fiber, 476 mg sodium.