Real Recipes From Real Home Cooks ®

pasta with oven roasted vegetables

(1 rating)
Recipe by
Marion Wilting

One of my favourite pasta dishes!

(1 rating)
yield 2 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For pasta with oven roasted vegetables

  • 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)

How To Make pasta with oven roasted vegetables

  • 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.

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