Name: Pasta with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 tbsp olive oil; 1 tsp olive oil; 1/2 cup parmesan cheese (shredded); salt and pepper (to taste); crushed red pepper (optional)

Recipe Print Comments

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.

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

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

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Course: Dinner, Lunch

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 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.