Description
Fresh vegetables roast until their skins blister and caramelize, filling the kitchen with sweet, smoky aromas. Al dente pasta meets Parmesan and reserved cooking water to create a silky, flavor-packed sauce that clings to every piece.
Ingredients
- 1 pound pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 zucchini sliced
- 1 eggplant diced
- 1 red onion sliced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl toss bell peppers, zucchini, eggplant, red onion and garlic with olive oil, salt, pepper, oregano and red pepper flakes.
- Spread the vegetables in a single layer on a baking sheet and roast for 20 minutes or until tender and lightly charred.
- While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Return the pasta to the pot, add the roasted vegetables, reserved pasta water and Parmesan cheese, then toss to combine.
- Divide the pasta among plates and sprinkle with fresh basil before serving.
Notes
- You can substitute other vegetables like cherry tomatoes or mushrooms.
- Reserve some pasta water to help create a silky sauce.
- Add a squeeze of lemon juice for a bright, fresh flavor.
- Store leftovers in an airtight container for up to 3 days.