Roasted Eggplant And Asparagus Pasta Salad Recipe

Name: Roasted Eggplant And Asparagus Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh asparagus, trimmed; 2 eggplant, cut crosswise into 3/4-inch-thick slices; 1/4 cup extra-virgin olive oil, or as needed; garlic powder, or to taste; 1 (1 pound) package whole-wheat penne pasta; extra-virgin olive oil, or as needed; 1 1/3 tablespoons grated Parmesan cheese; 1/2 lemon, juiced; 1/4 cup grated Parmesan cheese; 2 teaspoons balsamic vinegar, or to taste; 1 dash Worcestershire sauce; 1 pinch salt-free seasoning blend; freshly ground black pepper

Servings: persons

1 pound fresh asparagus, trimmed
2 eggplant, cut crosswise into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil, or as needed
garlic powder, or to taste
1 (1 pound) package whole-wheat penne pasta
extra-virgin olive oil, or as needed
1 1/3 tablespoons grated Parmesan cheese
1/2 lemon, juiced
1/4 cup grated Parmesan cheese
2 teaspoons balsamic vinegar, or to taste
1 dash Worcestershire sauce
1 pinch salt-free seasoning blend
freshly ground black pepper

1
Place a baking rack in the top of the oven.
2
Preheat oven to 400 degrees F (200 degrees C).
3
Line a baking sheet with aluminum foil.
4
Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
5
Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
6
Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
7
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.
8
Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
9
Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
10
Sprinkle pasta salad with salt-free seasoning and black pepper.
11
Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

333

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 13 ingredients. The key ingredients include: 1 pound fresh asparagus, trimmed, 2 eggplant, cut crosswise into 3/4-inch-thick slices, 1/4 cup extra-virgin olive oil, or as needed, garlic powder, or to taste, and more.

Yes, Roasted Eggplant And Asparagus Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant And Asparagus Pasta Salad

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