Leftover Roasted Veggie Pasta

Leftover Roasted Veggie Pasta
Serves 4
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Ingredients
  1. 1/2 lb. Dried Pasta
  2. 4 cups Leftover Roasted or Grilled Assorted Vegetables (I like to use Asparagus, Eggplant, Zucchini, Red Onion, Tomatoes, Red Pepper)
  3. 1/2 bag Baby Spinach
  4. 1/2 cup sliced Kalamata Olives
  5. 1/2 cup grated Mozzarella Cheese
  6. 1/2 cup grated Parmigiano Reggiano Cheese
  7. 1/4 cup toasted Pine Nuts
  8. Extra Virgin Olive Oil
  9. Balsamic Vinegar
  10. Salt & Pepper to taste
Instructions
  1. Boil water and make pasta according to package directions. When pasta is al dente drain, reserving 1 cup of the pasta water. Toss vegetables into hot pasta pot with drained pasta, spinach, olives, and nuts, stir to combine. Add 1/2 cup of pasta water (more if dry). Drizzle with olive oil and balsamic vinegar (to taste) add salt and pepper. Add mozzarella and parmesan stir to combine.
  2. Can be served hot or at room temperature.
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