Roasted Eggplant Pasta with Savory Summer Veggies and Fresh Herbs

Roasted Eggplant Pasta with Savory Summer Veggies and Fresh Herbs
Serves 6
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Ingredients
  1. 3-4 large eggplant (3-4 pounds), diced
  2. 1 head (1 pound) each: broccoli and cauliflower, cut into small florets
  3. 1 sweet onion, diced
  4. 2 large tomatoes, diced
  5. 4 cloves garlic, minced
  6. 1/2 cup olive oil, divided
  7. 2 teaspoons Kosher salt, divided
  8. Freshly ground pepper
  9. 1/4 cup fresh parsley, chopped
  10. 1/2 cup fresh basil, chopped
  11. Pinch of red pepper flakes
  12. 1 pound whole grain penne pasta
  13. Shredded Parmesan cheese
Instructions
  1. Preheat oven to 450 degrees. Divide vegetables between two baking sheets. Toss with olive oil, salt and pepper. Roast in oven for 15 minutes. Add tomatoes, stir and continue roasting another 15 minutes until eggplant soft and veggies are golden.
  2. In the meantime, cook penne pasta in boiling water for 10 minutes (or according to package directions). Drain.
  3. Toss roasted veggies with pasta. Add parsley, basil and red pepper flakes, toss. Season with salt & pepper, as desired. Serve with shredded parmesan.
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