Recipe: Roasted {Summer} Vegetable Pasta

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If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. I recently shared that I used to think I didn’t like eggplant (can’t even remember why I had that in my head), but I decided to give it another chance last year and have slowly started to change my mind. I’ve even caught myself ordering it at a restaurant and craving it in dishes at home – what a turn around! This recipe below is inspired by one of our favorite restaurant meals in France and actually included a pork chop as well (pictured below). And it wasn’t at an uppity, expensive restaurant in Paris…just at a little roadside café in the small town of Cluny at the uber reasonable cost of 8 Euros (about 10 bucks).

france restaurant food

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Now back to that yummy pasta dish :)

roasted vegetable pasta

4.9 from 17 reviews
Recipe: Roasted {Summer} Vegetable Pasta
Serves: 5 - 6
 
Ingredients
  • ½ lb whole-grain spaghetti noodles, boiled according to package directions, drained and set aside
  • 1 eggplant, about 12 to 13 ounces, cut into 1” dice
  • 2 medium-sized zucchinis (or other summer squash), about 7 to 8 ounces each, cut into 1” dice
  • 2 fresh Roma tomatoes (optional), cut into 1” dice
  • 2 cloves garlic, minced
  • ⅓ cup dry white wine
  • 3 tablespoons olive oil
  • 1½ teaspoon salt (or less if tomato sauce has salt added)
  • 1¼ teaspoon dried thyme
  • Pepper, to taste
  • 1 – 15 oz. can (or jar) plain, unseasoned organic tomato sauce, preferably with “no salt added”
  • ¾ cup freshly grated Parmesan cheese
  • Special equipment needed: 13" X 9" oven-proof casserole dish
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a 13 X 9 casserole dish combine the eggplant, zucchini, tomatoes (if using), and garlic. Sprinkle over top the wine, olive oil and spices. Roast veggies until they are tender and brown, about 40 minutes, stirring once halfway through the cooking time.
  3. Pull the casserole dish out of the oven and stir the noodles and tomato sauce in with the veggies. Top with the Parmesan cheese and stick the casserole dish back in the oven until the cheese is melted, about 5 more minutes. Serve warm and enjoy!

 

 

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73 comments to Recipe: Roasted {Summer} Vegetable Pasta

  • […] roasted summer veggie pasta  […]

  • SJ

    Recipe is fantastic! My only request would be for nutritional information to accompany recipes…THANKS for a winner meal!

  • Instead of using canned tomato sauce just cut up a few more fresh tomatoes and throw in the casserole; they will simmer down and make the sauce for you. Also, I prefer angel hair pasta because it seems as if you are eating more pasta than you really are.

  • Charlotte

    One of my favorite dishes is to oven roast eggplant, zucchini, and yellow squash. I sometimes add tomatoes, broccoli, or cauliflower. I serve it over brown rice. It is so good and even better the next day for lunch.

  • Beka

    This EASY and SO GOOD! I used only half a can of tomato sauce (about 8 oz) and substituted fresh basil (I added it right before serving)for the thyme. It was delicious!!

  • Michelle LaMew

    Thanks for all the work you do to keep this site going. It is very encouraging to me (and my kids who pack their own lunches) while trying to live in a world that doesn’t think healthy at all. This recipe sounds tasty. I’ll have to save it as a fall recipe though since anything that uses the oven more than 15 minutes is too long for Arizona summers:) Keep up the good work!

  • Tried this recipe and love it!! Do you have anymore meatless meals on your site? I would like to start doing one meal a week meatless but this is the only one I have so far , oh and your refried beans recipe! Thanks for all you do! Can’t wait to get your cookbook!

  • Tried this last week and it was fabulous- my husband loved it, even my daughter who is super picky ate it! :) My 15 month old son eats anything and he loved it of course LOL.
    I will be making this again!

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