Pasta and Roasted Vegetables

Ingredients

• Fresh basil (handful, chopped)
• Parmesan cheese (1/2 cup, grated, plus extra for serving)
• Salt and pepper (to taste)
• Eggplant (1, medium, cut into chunks)
• Zucchini (1, medium, cut into chunks)
• Yellow bell pepper (1, cut into chunks)
• Red bell pepper (1, cut into chunks)
• Garlic (2 cloves, minced)
• Olive oil (2 tablespoons)
• Whole wheat pasta (8 ounces)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the eggplant, zucchini, and bell peppers with the olive oil, minced garlic, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly charred.
4. While the vegetables are roasting, cook the whole wheat pasta according to the package instructions. Once done, drain and set aside.
5. In a large bowl, combine the cooked pasta with the roasted vegetables. Add the grated Parmesan cheese and chopped fresh basil and toss until everything is well combined.
6. Serve the pasta and roasted vegetables hot, with extra Parmesan cheese sprinkled on top.