Whole Wheat Pasta with Roasted Vegetables

IMG_1305I haven’t posted a recipe in a while. This one is too delicious not to share. As a vegetarian I am always looking for new ways to use vegetables. Roasting them is always one of my favorites.

WHOLE WHEAT PASTA WITH ROASTED VEGETABLES

  • 1 eggplant, cut into large cubes
  • 1 medium zucchini, cut in 1/2″ slices
  • 1 bell pepper, cut into large chunks
  • 3 Tbsp. extra virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1/4 cup grated parmesan
  • 1 lb. whole wheat pasta (I used Ohio City fresh whole wheat spaghetti)
  • 1/4 cup fresh basil, chopped
  • sea salt (or Himalayan Pink)
  • pepper

IMG_1299Heat the oven to 450 degrees. Place the eggplant, zucchini and pepper on a large jelly roll pan, drizzle with EVOO, salt and pepper and toss to coat. Place in oven checking every 5 or 10 minutes and flipping around until tender and browned evenly (about 20 minutes total).

Meanwhile in a medium skillet add 1 or 2 Tbsp. EVOO and the chopped onion and cook over medium heat until softened, 5 minutes or so. Add garlic and tomatoes and simmer another 10 minutes. Remove from heat and add in cheese.

IMG_1301

Cook pasta according to package directions and drain. Add pasta to tomato sauce and then add in roasted vegetables and a handful of chopped fresh basil. Toss to combine and serve.

IMG_1305

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s