Pasta Shells With Roasted Vegetables Recipe

Name: Pasta Shells With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, quartered lengthwise and cut into 1-inch pieces; 2 (14 ounce) cans water-packed artichoke hearts, drained and quartered; 4 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 lb medium pasta shell; 1 cup roasted red pepper, chopped; 1 cup reduced-sodium chicken broth; ½ cup balsamic vinegar; 4 teaspoons Dijon mustard; 1 teaspoon salt; 1 teaspoon ground black pepper; ½ cup fresh basil leaf, chopped; 8 tablespoons parmesan cheese, grated

Servings: persons

2 large eggplants, quartered lengthwise and cut into 1-inch pieces
2 (14 ounce) cans water-packed artichoke hearts, drained and quartered
4 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lb medium pasta shell
1 cup roasted red pepper, chopped
1 cup reduced-sodium chicken broth
½ cup balsamic vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
½ cup fresh basil leaf, chopped
8 tablespoons parmesan cheese, grated

1
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2
In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary.
3
Toss to coat vegetables with oil and herbs.
4
Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking.
5
Remove vegetables from oven and set aside.
6
Meanwhile, cook pasta according to package directions, drain, and return to cooking pot.
7
Stir in roasted vegetables and roasted red peppers.
8
Whisk together chicken broth, vinegar, mustard, salt, and pepper.
9
Pour mixture over pasta and toss to coat.
10
Stir in basil.
11
Spoon mixture into shallow bowls and sprinkle Parmesan over top.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggplants, quartered lengthwise and cut into 1-inch pieces, 2 (14 ounce) cans water-packed artichoke hearts, drained and quartered, 4 tablespoons olive oil, 1 teaspoon dried thyme, and more.

Yes, Pasta Shells With Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Shells With Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions