Roasted Vegetable-Basil Pasta
- Preheat oven to 450 degrees F. Cook pasta according to package directions; drain. Return pasta to saucepan; cover and keep warm.
- Meanwhile, in a large bowl combine eggplant, tomatoes, and garlic. Drizzle oil over vegetables; sprinkle with 1/4 teaspoon of the salt and the red pepper. Toss to coat. Transfer vegetable mixture to a lightly greased 15x10x1-inch baking pan.
- Roast, uncovered, about 20 minutes or until eggplant is tender, stirring occasionally. Toss roasted vegetables with pasta. Add the remaining 1/4 teaspoon salt, basil, and goat cheese; toss gently.
Nutrition Facts (Roasted Vegetable-Basil Pasta)
- Per serving:
- 281 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 11 mg chol.,
- 390 mg sodium,
- 40 g carb.,
- 8 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet