Roasted Summer Vegetable Pasta

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Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 653 calories
    • Fat 30 g
    • Sat Fat 4 g
    • Cholesterol 0 mg
    • Sodium 494 mg
    • Protein 16 g
    • Carbohydrate 83 g
    • Sugar 9 g
    • Fiber 11 g
    • Iron 4 mg
    • Calcium 79 mg
  • July 2012

Ingredients

  1. Check 3/4pound spaghetti
  2. Check 1 medium eggplant, cut into 3/4-inch pieces
  3. Check 1 medium onion, cut into 1-inch pieces
  4. Check 1 yellow bell pepper, cut into 1-inch pieces
  5. Check 8 cloves garlic
  6. Check 1/2cup olive oil
  7. Check kosher salt and black pepper
  8. Check 1pound cherry tomatoes, halved or quartered if large
  9. Check 1/4cup fresh oregano leaves
  10. Check grated Parmesan, for serving

Directions

  1. Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
  3. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.