How to Make Roasted Vegetable Pasta

A healthy dinner recipe very simple and delicious for a single dad cooking!
Here’s a pasta recipe that’ll surely get you a serving or two of vegetables. Start by mixing up a marinade (olive oil, sherry vinegar, basil, garlic, Dijon mustard, salt and black pepper). This tasty dish comes together quickly and has lots of great flavors. It's a vegetarian dish that is hearty and robust.



1 medium eggplant, cubed

1 red onion, cut crosswise, quartered and cubed

2 yellow or red bell peppers, cored, seeded and cubed

4 medium ripe tomatoes, quartered

1 package penne or fusilli pasta

3 Tbsp. pine nuts, lightly toasted

½ cup basil, torn

⅓ cup Parmesan cheese



Marinade

Whisk together:



¼ cup olive oil

2 Tbsp. sherry vinegar

2 Tbsp. fresh basil

2 tsp. garlic, minced

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. black pepper, freshly ground


Part 1: Prepare the vegetables



Preheat oven to 425 degrees.



On a baking dish sprayed with cooking spray, toss veggies (eggplant, onion, peppers and tomatoes) with a few tablespoons of the marinade (see recipe above) and spread out in a single layer.





Part 2: Roast the vegetables



Sprinkle with kosher salt and freshly ground black pepper.

Roast until tender and the tomatoes break down (around 20 minutes).





Part 3: Prepare pasta



Cook pasta of choice according to package instructions.

Drain pasta well, but don’t rinse. Pour in a large serving bowl.





Part 4: Combine Vegetables and Pasta



Add all the veggies, the remaining marinade,

plus juices from pan to the pasta. Mix together.





Part 5: Preparing garnishes



Lightly roast pine nuts being carful not to burn them. They brown quickly.





Part 6: Add garnishes



Add torn basil, pine nuts, cheese, salt and ground black pepper to taste. Toss to combine.





Part 7: Finished



Serve and enjoy!

Check full it at source : meal5.com/simple-healthy-recipes/how-make-roasted-vegetable-pasta