PASTA WITH ROAST VEGETABLE SAUCE

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Make and share this Pasta With Roast Vegetable Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 (28 ounce) can Italian-style crushed tomatoes
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 400°F.
  • Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.
  • Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.
  • Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot.
  • Add roasted vegetable sauce and all herbs to pasta and toss to blend.
  • Gradually add enough reserved pasta cooking liquid to moisten as desired.
  • Season to taste with salt and pepper. Transfer pasta to bowl and serve.

Nutrition Facts : Calories 492.8, Fat 9.6, SaturatedFat 1.4, Sodium 280.5, Carbohydrate 96.9, Fiber 19.1, Sugar 6, Protein 12.6

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