EGGPLANT, ROASTED RED PEPPER AND BRIE PASTA
Inspired by a trip to the local KC Farmers' Market :) Quick prep, comes together without making too much of a mess. Special enough to serve to friends, healthy/easy enough to make for just yourself! *** The brie cheese I used was a sheep's milk cheese from the market with earthy undertones. If you're local, pick some up!
Provided by likethebird
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Line metal pan with aluminum foil, spray with non-stick cooking spray.
- Place first six ingredients (thru ground pepper) into a ziploc bag. Toss to coat.
- Empty contents of ziploc bag onto prepared pan and place in oven to roast for approximately 15 minutes (until eggplant is tender and onion is starting to get translucent).
- Meanwhile, boil salted water and add pasta. Cook to al dente. Drain.
- Immediately add brie cheese; toss to coat (any residual water will help to make a "sauce"). Add all of roasted veggies (eggplant, onion and garlic), including roasted red pepper.
- Add chopped basil. Toss again.
- Serve immediately with fresh, crusty bread and parmesan cheese.
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