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Pasta With Roasted Vegetables

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“Recipe Courtesy of Italian Cooking and Living. Allow eggplant to drain for 30 mins.”
READY IN:
1hr 16mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400ºF.
  2. Prepare the vegetables.
  3. Cut the eggplant & place in a colander.
  4. Season with salt and allow the bitter juices to drain out for 30 minutes.
  5. Place all of the vegetables in a roasting pan and mix in the olive oil, stirring to coat.
  6. Bake, stirring often, for about 40 minutes or until all the vegetables are tender.
  7. Add half of the parsley and thyme, and season with salt and pepper.
  8. Meanwhile, bring 4 quarts of water to a boil and add the pasta and salt.
  9. Cook until al dente and drain, reserving 1/2 cup of the pasta water.
  10. In a warmed serving bowl, toss the pasta, half of the vegetables, reserved water, and some grated grana.
  11. Add the rest of the vegetables and serve, passing additional cheese at the table.

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