Recipe: Roasted {Summer} Vegetable Pasta

Name: Recipe: Roasted {Summer} Vegetable Pasta
Yield: 5
Ingredients: ½ lb whole-grain spaghetti noodles, boiled according to package directions, drained and set aside; 1 eggplant, about 12 to 13 ounces, cut into 1” dice; 2 medium-sized zucchinis (or other summer squash), about 7 to 8 ounces each, cut into 1” dice; 2 fresh Roma tomatoes (optional), cut into 1” dice; 2 cloves garlic, minced; ⅓ cup dry white wine; 3 tablespoons olive oil; 1½ teaspoon salt (or less if tomato sauce has salt added); 1¼ teaspoon dried thyme; Pepper, to taste; 1 – 15 oz. can (or jar) plain, unseasoned organic tomato sauce, preferably with “no salt added”; ¾ cup freshly grated Parmesan cheese; Special equipment needed: 13? X 9? oven-proof casserole dish

$Recipe: Roasted {Summer} Vegetable Pasta was pinched from <a href="http://www.100daysofrealfood.com/2013/07/18/recipe-roasted-summer-vegetable-pasta/" target="_blank">www.100daysofrealfood.com.</a>$

INGREDIENTS

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½ lb whole-grain spaghetti noodles, boiled according to package directions, drained and set aside

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1 eggplant, about 12 to 13 ounces, cut into 1” dice

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2 medium-sized zucchinis (or other summer squash), about 7 to 8 ounces each, cut into 1” dice

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2 fresh Roma tomatoes (optional), cut into 1” dice

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2 cloves garlic, minced

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⅓ cup dry white wine

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3 tablespoons olive oil

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1½ teaspoon salt (or less if tomato sauce has salt added)

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1¼ teaspoon dried thyme

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Pepper, to taste

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1 – 15 oz. can (or jar) plain, unseasoned organic tomato sauce, preferably with “no salt added”

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¾ cup freshly grated Parmesan cheese

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Special equipment needed: 13? X 9? oven-proof casserole dish

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