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    Home » Dinner Recipes

    Pasta with Roasted Vegetables

    BY: Ben Rayl PUBLISHED: 11 Mar, '13 UPDATED: 11 Jul, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote

    This easy pasta recipe is so wonderfully simple and delicious - it's quick too - it can go from the grocery bag to the table in about 30 minutes, perfect for a busy night.  Roasting the vegetables gives them so much more flavor than cooking them on the stove.  I like things spicy, so I always add a lot of crushed red pepper to this dish, but if you're not a fan of spice just go without, the garlic adds plenty of flavor.

    Easy pasta

    If you enjoy eggplant, try my breaded eggplant recipe! This gem is Italian comfort food with a lovely crispy texture and delicious parmesan flavor.

    Easy pasta

    Pasta with Roasted Vegetables

    This pasta dish is so wonderfully simple and delicious - it's quick too - it can go from the grocery bag to the table in about 30 minutes, perfect for a busy night.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dinner, Lunch
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 Servings
    Calories: 197kcal
    Author: Ben Rayl

    Ingredients
     

    • 12 oz pasta - dry
    • 1 large eggplant - or 2 small, chopped into bite sized pieces
    • 1 large zucchini - chopped into bite sized pieces
    • 8 oz cherry tomatoes - halved
    • 4 cloves garlic - thinly sliced
    • 2 tablespoon olive oil
    • 1 teaspoon olive oil
    • ½ cup parmesan cheese - shredded
    • salt and pepper - to taste
    • crushed red pepper - optional

    Instructions

    • Pre heat oven broiler (top heat) to 400 F (200 C).
    • Put the chopped eggplant, zucchini, tomatoes and garlic in a large bowl.
    • Drizzle with 2 tablespoon olive oil, generously salt and pepper, then toss to coat well.
    • Line a baking sheet with baking paper, and spread the oiled vegetables out evenly.  They can touch, but do not stack on top of each other.
    • Put the baking sheet in the second slot down from the top broiler, and cook for about 10 - 13 minutes, until starting to blacken.
    • Remove the sheet from the oven, use a wooded spoon to stir the vegetables, turning as many over as possible, then return to the oven and cook for an additional 10 minutes.
    • Start the pasta when you put the vegetables in the oven for the second time.
    • Drain the pasta well, return it to the pot and drizzle with teaspoon olive oil and sprinkle in crushed red pepper (if using).
    • Add the roasted vegetables (and any accumulated liquid), and toss together gently with tongs.
    • Divide on four plates and sprinkle with parmesan cheese.

    Nutrition

    Calories: 197kcal | Carbohydrates: 17g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 662mg | Potassium: 902mg | Fiber: 6g | Sugar: 11g | Vitamin A: 931IU | Vitamin C: 37mg | Calcium: 194mg | Iron: 2mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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