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

Ingredients

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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

Roasted Vegetable Pasta

Ingredients

Roasted Vegetables

Garlic Balsamic Pasta

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts