Roasted Vegetable-Basil Pasta

Roasted Vegetable-Basil Pasta Enlarge Image
Makes:
4 servings
Prep:
15 mins
Cook:
15 mins
Roast:
20 mins 450°F
Rate me!


Roasted Vegetable-Basil Pasta

Ingredients
1 3/4
cups dried whole grain rotini
6
cups chopped, peeled eggplant (1 medium)
1 1/2
cups chopped, seeded roma tomatoes (4)
3
1
tablespoon olive oil
1/2
teaspoon salt
1/4
teaspoon crushed red pepper
1/2
cup snipped fresh basil
1/2
cup crumbled goat cheese

Directions

  1. Preheat oven to 450 degrees F. Cook pasta according to package directions; drain. Return pasta to saucepan; cover and keep warm.
  2. 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.
  3. 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
Your Comment:
close
close
close
close