Pasta with Oven Roasted Vegetables

Marion Wilting

By
@MiaInGermany

One of my favourite pasta dishes!


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Comments:

Serves:

2

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

5 oz
pasta of choice
1
medium eggplant
2
small zucchini (or one large)
1
red bell pepper
1 c
canned tomatoes or passata or tomato sauce
2 Tbsp
pesto of choice
6 Tbsp
olive oil
salt, to taste
1/4 c
parmesan or pecorino cheese, grated (optional)

Directions Step-By-Step

1
Cube eggplant in about 1 1/2 inch cubes, sprinkle with salt and let sit for 10 minutes in a colander.
2
Preheat oven to 420°F (or 220°C) and grease a baking pan with 3 tablespoons olive oil.
3
Cube zucchini and bell pepper into 1 inch cubes, put in a large bowl and sprinkle with salt.
4
Pat eggplant cubes dry and combine with the other vegetables. Add remaining three tablespoons olive oil, mix well and pour into greased baking pan.
5
Bake at 420°F (220° C) for 30-40 minutes (depending on your oven. Watch the vegetables closely and stir occasionally, add more olive oil if they seem too dry). The vegetables should become browned but remain somewhat crisp.
6
Cook pasta according to package directions; meanwhile, in a pan which is large enough for pasta and vegetables to fit in, gently heat the canned tomatoes or passata or tomato sauce, stir in the pesto.
7
Add roasted vegetables to the tomato-pesto sauce, mix well, then add drained pasta.
8
Add grated parmesan cheese or pecorino, and serve immediately.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Mediterranean
Dietary Needs: Vegetarian