#fresh ingredients

Fresh diced vegetables are a great way to add texture and flavor to simple recipes.

Mostaccioli with Tomato, Multicolor Bell Peppers, Eggplant Sauce and Fresh Ricotta Cheese

Ingredients
1 box Mostaccioli
4 tbsp extra virgin olive oil
½ cup yellow onion, diced
½ red bell pepper, diced
½ yellow red pepper, diced
½ green bell pepper, diced
1 eggplant, diced
1 28 oz can Italian tomatoes
TT salt and black pepper
1 cup ricotta
½ cup Romano cheese
½ cup Basil, thick julienne

Instructions
1. Bring one large pot of water to a boil and cook pasta according to directions, reserving 1 cup of cooking water.
2. Meanwhile, in a skillet sauté onion, pepper and eggplant for five minutes, add tomato sauce, one cup of pasta cooking water, season with salt and pepper and bring to boil.
3. Stir in ricotta and simmer for five minutes.
4. Toss pasta with sauce. Top with Romano cheese and fresh basil before serving.

Photo + Recipe Credit:Chef Lorenzo Boni

According to U.S. News and World Report, the Mediterranean diet is the most universally beneficial eating plan for long-term health. Pasta with fresh seafood is a staple in the Mediterranean region and an easy way to elevate dinner, without spending hours in the kitchen.

Angel Hair with Mussels, Broccoli, Shallot, Bottarga And Calabrian Pepper Oil

Ingredients
1 Box Angel hair
1 shallot, sliced
2 tbsp. extra-virgin olive oil
3 tbsp. Calabrian pepper infused olive oil, divided
2 cups broccoli florets
1 lb. mussels
1 cup white wine
TT sea salt
4 tbsp. bottarga, grated

Instructions
1. Bring one large pot of water to a boil.
2. Meanwhile, in a small sauce pot steam mussels with white wine.
3. In a skillet sauté shallot with 2 tbsp. extra virgin olive oil for 4-5 minutes over medium heat. Stir in mussels and the cooking liquid.
4. Cook pasta according to package directions, add broccoli half way through.
5. Drain and toss with mussels over high heat for one minute.
6. Serve drizzled with spicy oil and sprinkled with bottarga.