ROASTED VEGETABLE PASTA

Roasted Vegetable Pasta image

I have recently joined a "Biggest Loser" group in my town and one of our assignments for the week was to randomly pick a recipe from a stack of cards and make it for our family. I would definately recommend making this when the veggies are in season as it is expensive when they are not!! I also prefer to sprinkle mine with a little sea salt or parmesean cheese

Provided by crmsonbuterfly

Time 47m

Yield 14 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces whole wheat rotini pasta, uncooked
1 large eggplant, cut and trimmed into 1 inch pieces
1 red bell pepper, cut into 1 inch slices
1 medium zucchini, halved and cut into 3/4 inch slices
1 yellow squash, halved and cut into 3/4 inch slices
1 small carrot, peeled and cut into half inch pieces
2 roma tomatoes, cut into eights
2 medium shallots, quartered
2 garlic cloves, quartered
1 teaspoon dried basil
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Steps:

Preheat oven to 425.
cook rotini according to package directions. rinse in cold water; drain.
in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
season to taste with salt and pepper.
serve at room temperature or slightly warmed.

*** Explore more Roasted Vegetable Pasta Recipes »

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