Roasted Vegetable Pasta
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This roasted vegetable pasta is a fantastic pasta recipe to have in your weeknight rotation, especially if you are trying to sneak in some extra veggies for your kids!
The vegetables roast while you boil your pasta and simmer the sauce, making this an easy recipe for multi-tasking. And you’ll love the soft and gooey fresh mozzarella balls that get thrown in at the end. It’s healthy, but also hearty and comforting too!
Step#1: Prepare the Vegetables
- Cut the vegetables into bite-sized cubes and place them on a sheet pan. Eggplant, zucchini, and onions pair so well together! For another recipe with this flavor profile try my summer Tian recipe (a French-style baked ratatouille side dish that pairs beautifully with a roast chicken dinner)
- Drizzle with olive oil, and toss with the dried basil and oregano, and salt and pepper to taste.
- Roast them at 425F for 25 minutes. And sometimes at the last 5-10 minutes I crank up the heat to 450F if I feel they need a bit more color on them.
Step#2: Prepare the Sauce
- Meanwhile prepare the tomato sauce in a large Dutch oven.
- You’ll need the room since you will ultimately be adding the vegetables and the pasta to this pot.
- Be sure to use a plain, unflavored tomato sauce, not a pre-seasoned marina sauce.
- Since we are adding our own seasoning, you’ll get a better-flavored dish if you use the plain tomato sauce.
- To the sauce you’ll add the garlic and allow it to simmer while the vegetables roast. You can also boil the pasta.
Step#3: Add Everything to the Pot
- Once the vegetables are done roasting, you can stir them into the sauce.
- Drain the pasta and add that in as well.
- And the final step is to add the mozzarella balls.
- I let the whole thing simmer on low as I stir in the mozzarella to allow the cheese to become soft and a bit gooey.
Step#4: Garnish and Serve
- Spoon the pasta out into shallow pasta bowls and garnish with fresh basil or Italian parsley.
- You can also top it with some freshly grated parmesan cheese and serve with garlic bread or my easy Garlic Knots made with store-bought pizza dough.
Roasted Vegetable Pasta
Yield:
Serves 4
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
20 minutes
This roasted vegetable pasta is a fantastic pasta recipe to have in your weeknight rotation, especially if you are trying to sneak in some extra veggies for your kids!
Ingredients
- 10.5 ounces (151 g) Whole Wheat Rotini Pasta
- 3 cups (246 g) eggplant
- 2 cups (248 g) cubed zucchini
- 1 cup (100 g) onion, chopped
- 2 tbsp (30 ml) olive oil
- salt and pepper to taste
- ½ tsp (2.5 ml) dried basil seasoning
- ½ tsp (2.5 ml) dried oregano
- Two 15-ounce cans (886 ml) of pure tomato sauce/tomato puree
- 2 garlic cloves
- One 8-ounce (226 g) package of fresh Mozzarella balls
- 1/4 cup (60 ml) fresh Italian parsley, chopped
Instructions
- Preheat the oven to 425F (215C).
- Place the eggplant, zucchini, and onion on a sheet pan. Drizzle with the olive oil. Add the salt and pepper to taste, along with the dried basil and oregano. Toss to coat. Roast the vegetables for 25 minutes.
- Meanwhile, boil the pasta according to package instructions.
- In a large sauce pot, add the tomato sauce, and the garlic and simmer on low until the vegetables are done.
- Once the vegetables are ready add them to the sauce. Drain the pasta and add it to the sauce along with the mozzarella balls. Spoon into pasta bowls and top with the fresh parsley.
