Roasted Summer Vegetable Pasta

Roasted Summer Vegetable Pasta
Marcus Nilsson
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preparation
35
minutes
cooking
35
minutes
Serves 4

Ingredients

3/4
pound
spaghetti
1
medium eggplant, cut into 3/4-inch pieces
1
medium onion, cut into 1-inch pieces
1
yellow bell pepper, cut into 1-inch pieces
8
cloves garlic
1/2
cup
olive oil
kosher salt and black pepper
1
pound
cherry tomatoes, halved or quartered if large
1/4
cup
fresh oregano leaves
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.
Dawn Perry
July 2012

Nutritional Information

  • Per Serving
  • Calories 653
  • 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
What does this mean? See Nutrition 101.

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