Zutaten für Roasted Vegetable Pasta
- Rotini Pasta
- Eggplant
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- Yellow Squash
- Carrot
- Roma Tomatoes
- Shallots
- Garlic Cloves
- Dried Basil
- 4 tablespoons olive oil
- Balsamic Vinegar
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Zubereitung von Roasted Vegetable Pasta
- Preheat oven to 425°F (220°C).
- Cook 1 pound rotini pasta according to package directions. Rinse under cold water and drain thoroughly.
- While pasta cooks, prepare the vegetables: Chop 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 cup broccoli florets into bite-sized pieces. Chop 1/2 cup cherry tomatoes in half.
- In a large bowl, combine the chopped vegetables, 1/4 cup fresh basil leaves, 2 tablespoons olive oil, salt, and pepper. Toss gently to coat.
- Spread the vegetable mixture in a single layer on a large baking sheet.
- Roast for 35-40 minutes, or until vegetables are tender and slightly caramelized, stirring occasionally.
- In a large bowl, combine the cooked pasta, roasted vegetables, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, and 1/4 cup grated Parmesan cheese (optional).
- Toss gently to combine. Season with salt and pepper to taste.
- Serve immediately or chill for later. Garnish with extra basil and Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
3g
Carbs
5g
