Roasted Summer Vegetable Pasta

Roasted Summer Vegetable Pasta
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Serves 4| Hands-On Time: | Total Time:

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.
By July, 2012

Nutritional Information

  • Per Serving
  • Calories 653
  • Fat 30g
  • Sat Fat 4g
  • Cholesterol 0mg
  • Sodium 494mg
  • Protein 16g
  • Carbohydrate 83g
  • Sugar 9g
  • Fiber 11g
  • Iron 4mg
  • Calcium 79mg
What does this mean? See Nutrition 101 .

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