Name: Roasted Vegetable Pasta
Yield: 6
Ingredients: Roasted Vegetables:; 2 medium zucchini (1 pound), cut into half moons; 1 small eggplant (1 pound), diced into 1-inch cubes; 1 small red onion, thickly sliced; 3 tablespoons olive oil, divided; fine sea salt and freshly-ground black pepper; 1 pound cherry or grape tomatoes; Garlic Balsamic Pasta:; 1 pound pasta (I used mezze rigatoni); 4 tablespoons salted butter; 5 large garlic cloves, pressed or minced; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons balsamic vinegar; 1 ounce freshly-grated Parmesan cheese, plus extra for serving; 1/3 cup finely-chopped fresh basil, plus extra for serving

2 medium zucchini (1 pound), cut into half moons

1 small eggplant (1 pound), diced into 1-inch cubes

1 small red onion, thickly sliced

3 tablespoons olive oil, divided

fine sea salt and freshly-ground black pepper

1 pound cherry or grape tomatoes

1 pound pasta (I used mezze rigatoni)

4 tablespoons salted butter

5 large garlic cloves, pressed or minced

1/2 teaspoon crushed red pepper flakes

2 tablespoons balsamic vinegar

1 ounce freshly-grated Parmesan cheese, plus extra for serving

1/3 cup finely-chopped fresh basil, plus extra for serving

Roasted Vegetable Pasta

Ingredients

Roasted Vegetables

Garlic Balsamic Pasta

Steps

Nutrition Facts