Pasta with Roasted Vegetables

Ingredients

• Whole wheat pasta (12 ounces)
• Eggplant (1 medium, diced)
• Zucchini (1 medium, diced)
• Yellow bell pepper (1, diced)
• Red bell pepper (1, diced)
• Garlic (4 cloves, minced)
• Olive oil (3 tablespoons)
• Fresh basil (1/2 cup, chopped)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the diced eggplant, zucchini, yellow bell pepper, and red bell pepper. Add the minced garlic, olive oil, salt, and pepper. Toss well to coat the vegetables evenly.
3. Spread the vegetable mixture in a single layer on a baking sheet. Make sure they are not overcrowded to achieve optimal roasting.
4. Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly charred, stirring halfway through to ensure even cooking.
5. While the vegetables are roasting, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water if needed.
6. In a large mixing bowl, combine the roasted vegetables with the cooked pasta. Add the chopped fresh basil and grated Parmesan cheese. Toss until everything is well combined, adding a splash of reserved pasta water if necessary to create a light sauce.
7. Serve the pasta and roasted vegetables hot, garnished with extra Parmesan cheese and fresh basil if desired.