How to Make Roasted Vegetable Pasta
Here’s a pasta recipe that’ll surely get you a serving or two of vegetables. Start by mixing up a marinade (olive oil, sherry vinegar, basil, garlic, Dijon mustard, salt and black pepper). This tasty dish comes together quickly and has lots of great flavors. It's a vegetarian dish that is hearty and robust.
1 medium eggplant, cubed
1 red onion, cut crosswise, quartered and cubed
2 yellow or red bell peppers, cored, seeded and cubed
4 medium ripe tomatoes, quartered
1 package penne or fusilli pasta
3 Tbsp. pine nuts, lightly toasted
½ cup basil, torn
⅓ cup Parmesan cheese
¼ cup olive oil
2 Tbsp. sherry vinegar
2 Tbsp. fresh basil
2 tsp. garlic, minced
1 tsp. Dijon mustard
½ tsp. salt
¼ tsp. black pepper, freshly ground
Part 1: Prepare the vegetables
Preheat oven to 425 degrees.
On a baking dish sprayed with cooking spray, toss veggies (eggplant, onion, peppers and tomatoes) with a few tablespoons of the marinade (see recipe above) and spread out in a single layer.
Part 2: Roast the vegetables
Sprinkle with kosher salt and freshly ground black pepper.
Roast until tender and the tomatoes break down (around 20 minutes).
Part 3: Prepare pasta
Cook pasta of choice according to package instructions.
Drain pasta well, but don’t rinse. Pour in a large serving bowl.
Part 4: Combine Vegetables and Pasta
Add all the veggies, the remaining marinade,
plus juices from pan to the pasta. Mix together.
Part 5: Preparing garnishes
Lightly roast pine nuts being carful not to burn them. They brown quickly.
Part 6: Add garnishes
Add torn basil, pine nuts, cheese, salt and ground black pepper to taste. Toss to combine.
Part 7: Finished
Serve and enjoy!
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