Pasta with Roasted Vegetables and Olives Recipe

Name: Pasta with Roasted Vegetables and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil for the pan; 1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices (see Note); 1 large red bell pepper, cut into 1-inch squares; 2 tablespoons extra virgin olive oil; 4 cups small broccoli florets (or one 16-ounce bag precut florets); 1/2 medium red onion, thinly sliced; 4 garlic cloves, sliced; 8 to 10 ounces penne or spirals, preferably whole wheat or spelt; 1/3 cup oil-packed sliced sun-dried tomatoes, plus 2 tablespoons of their oil, reserved separately; 1/2 cup pitted kalamata olives; 1/4 cup finely minced fresh parsley; 1 tablespoon balsamic vinegar, or more to taste, optional; Dried red pepper flakes; Salt and freshly ground pepper to taste

Servings: persons

Oil for the pan
1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices (see Note)
1 large red bell pepper, cut into 1-inch squares
2 tablespoons extra virgin olive oil
4 cups small broccoli florets (or one 16-ounce bag precut florets)
1/2 medium red onion, thinly sliced
4 garlic cloves, sliced
8 to 10 ounces penne or spirals, preferably whole wheat or spelt
1/3 cup oil-packed sliced sun-dried tomatoes, plus 2 tablespoons of their oil, reserved separately
1/2 cup pitted kalamata olives
1/4 cup finely minced fresh parsley
1 tablespoon balsamic vinegar, or more to taste, optional
Dried red pepper flakes
Salt and freshly ground pepper to taste

1
Heat the oven to 425F.
2
Lightly oil the bottom of a large roasting pan.
3
Bring a large pot of water to a boil.
4
Combine the eggplant and bell pepper in a mixing bowl.
5
Drizzle with a tablespoon of the oil, then stir together and transfer to the roasting pan.
6
Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining tablespoon of oil.
7
Transfer to the roasting pan and gently mix with the other vegetables, then place in the oven.
8
Roast the vegetables for 20 to 25 minutes, stirring every few minutes, until nicely but not overly browned.
9
Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.
10
While the vegetables are roasting, cook the pasta in plenty of rapid simmering water until al dente, then drain.
11
Add the sun-dried tomatoes, olives, parsley, and balsamic vinegar, if using, to the vegetables and mix well.
12
Add the cooked pasta to the vegetable mixture and toss together with the reserved tomato oil.
13
Season with red pepper to taste, salt, and black pepper.
14
Serve at once.
15
Make a salad of mixed greens, tomatoes, red beans or chickpeas, pickled beets, and sliced carrots.
16
Serve with Salsa and Olive Oil Salad Dressing (page 223).
17
Complete the meal with a crusty whole-grain bread.
18
Calories: 310
19
Total Fat: 13g
20
Protein: 9g
21
Carbohydrates: 43g
22
Fiber: 8g
23
Sodium: 300mg

325

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: Oil for the pan, 1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices (see Note), 1 large red bell pepper, cut into 1-inch squares, 2 tablespoons extra virgin olive oil, and more.

Yes, Pasta with Roasted Vegetables and Olives 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 with Roasted Vegetables and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions