Teresa's Recipes
Pasta with Roasted Vegetables
This vibrant Pasta with Roasted Vegetables is a celebration of fresh produce and wholesome ingredients. The earthy flavors of eggplant, zucchini, and bell peppers are beautifully enhanced by roasting, bringing out their natural sweetness and depth. Tossed with al dente whole wheat pasta, fragrant garlic, and a sprinkle of fresh basil and Parmesan, this dish is not only a feast for the eyes but also a nourishing meal for the body. Perfect for a quick weeknight dinner or a gathering with friends, this recipe embodies the essence of Italian cuisine where simplicity meets flavor. Historically, roasting vegetables is a traditional technique that dates back centuries, allowing home cooks to enjoy the best of seasonal harvests in a delightful and satisfying way.
Ingredients
- 12 ounces Whole wheat pasta
- 1 medium, diced Eggplant
- 1 medium, diced Zucchini
- 1, diced Yellow bell pepper
- 1, diced Red bell pepper
- 4 cloves, minced Garlic
- 3 tablespoons Olive oil
- 1/2 cup, chopped Fresh basil
- 1/2 cup, grated Parmesan cheese
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 12g
- Carbs: 60g
- Protein: 14g
- Sodium: 250mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- Spread the vegetable mixture in a single layer on a baking sheet. Make sure they are not overcrowded to achieve optimal roasting.
- 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.
- 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.
- 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.
- Serve the pasta and roasted vegetables hot, garnished with extra Parmesan cheese and fresh basil if desired.
Tips
- Feel free to add other seasonal vegetables such as asparagus or cherry tomatoes for added flavor and nutrition.
- For additional protein, consider adding chickpeas or grilled chicken to the mix.
- This dish can be served warm or at room temperature, making it a great option for meal prep or potlucks.