Pasta With Roast Vegetable Sauce Recipe

Name: Pasta With Roast Vegetable Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, unpeeled, cut into 1-inch pieces; 1 large onion, cut into 1-inch pieces; 2 tablespoons olive oil; 2 medium zucchini, trimmed, cut into 1-inch pieces; 2 garlic cloves, minced; 1 (28 ounce) can Italian-style crushed tomatoes; 12 ounces penne pasta; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme

Servings: persons

1 eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 (28 ounce) can Italian-style crushed tomatoes
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

1
Preheat oven to 400Au00b0F.
2
Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.
3
Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.
4
Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
5
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot.
6
Add roasted vegetable sauce and all herbs to pasta and toss to blend.
7
Gradually add enough reserved pasta cooking liquid to moisten as desired.
8
Season to taste with salt and pepper. Transfer pasta to bowl and serve.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 eggplant, unpeeled, cut into 1-inch pieces, 1 large onion, cut into 1-inch pieces, 2 tablespoons olive oil, 2 medium zucchini, trimmed, cut into 1-inch pieces, and more.

Yes, Pasta With Roast Vegetable Sauce 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.

Pasta With Roast Vegetable Sauce

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