Balsamic Veggie Pasta (Print Version)
# Ingredients:
01 -
1 small eggplant (1 pound), cut into 1-inch cubes.
02 -
2 medium zucchini (1 pound), sliced into half moons.
03 -
1 small red onion, sliced thick.
04 -
1 pound cherry or grape tomatoes.
05 -
3 tablespoons olive oil.
06 -
Salt and freshly ground black pepper, as needed.
07 -
1/2 teaspoon crushed red pepper flakes.
08 -
4 tablespoons salted butter.
09 -
1/3 cup fresh basil, finely chopped.
10 -
5 garlic cloves, minced.
11 -
1 ounce Parmesan cheese, freshly shredded.
12 -
2 tablespoons balsamic vinegar.
13 -
1 pound of pasta, such as mezze rigatoni.
# Instructions:
01 -
Preheat your oven to 425°F. Prep a baking sheet with parchment paper, and set a big pot of water on the stove to boil for the pasta.
02 -
Mix zucchini, eggplant, and onion with olive oil on the baking sheet. Roast for 15 minutes. Toss in tomatoes and keep roasting another 15 minutes.
03 -
While the veggies roast, boil the pasta until it's just barely cooked through (al dente).
04 -
Melt butter in a large pan, let it turn golden with garlic and red pepper flakes. Stir in balsamic vinegar.
05 -
Toss the pasta with all the roasted veggies, sauce, and Parmesan. Stir it gently so it blends but doesn’t break.
06 -
Top with fresh basil, more Parmesan, and a sprinkle of pepper if you’d like.
# Notes:
01 -
Use a spider strainer to scoop out the pasta.
02 -
Save a bit of pasta cooking water to make the sauce smoother.