Roasted Summer Vegetable Pasta
Ingredients
The pasta
-
½
lb
whole-wheat spaghetti
The vegetables
-
1
unit
eggplant (about 12-13 ounces)
-
2
unit
zucchini (or other summer squash, about 7 to 8 ounces each)
-
2
unit
roma tomatoes (optional)
-
2
cloves
garlic
The sauce
-
⅓
cup
dry white wine
-
3
tablespoons
olive oil
-
1½
teaspoon
salt
-
1¼
teaspoon
thyme (dried)
-
to taste
unit
pepper
-
1
15-oz can
tomato sauce (organic, unseasoned, preferably with 'no salt added')
The topping
-
¾
cup
parmesan cheese (freshly grated)
Instructions
- Preheat the oven to 425°F.
- In a casserole dish, combine the eggplant, zucchini, tomatoes (if using), and garlic.
- Sprinkle the wine, olive oil, and spices over the vegetables.
- Roast the vegetables until tender and brown, about 40 minutes, stirring halfway through.
- Remove the dish from the oven and stir in the noodles and tomato sauce.
- Top with Parmesan cheese and return to the oven until the cheese is melted, about 5 more minutes.
- Serve warm and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
311
Total fat
12g
Total carbohydrates
41g
Total protein
13g
Sodium
1156mg
Cholesterol
11mg
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