Vegetable Pasta
A colorful and nutritious dish combining fresh vegetables with pasta, enhanced by a flavorful garlic brown butter sauce.
Equipment
- Large Skillet
- Stockpot
- Baking Sheet
Ingredients
- 2 medium zucchini cut into half moons
- 1 small eggplant diced into 1-inch cubes
- 1 small red onion thickly sliced
- 3 tablespoons olive oil divided
- fine sea salt to taste
- freshly-ground black pepper to taste
- 1 pound cherry or grape tomatoes
- 1 pound pasta mezze rigatoni
- 4 tablespoons salted butter
- 5 large garlic cloves pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons balsamic vinegar
- 1 ounce freshly-grated Parmesan cheese plus extra for serving
- 1/3 cup finely-chopped fresh basil plus extra for serving
Instructions
- Preheat your oven to 425°F (220°C) and bring a large pot of salted water to a boil.
- In a large mixing bowl, combine zucchini, eggplant, and red onion. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Spread on a baking sheet.
- Roast the vegetables for 15 minutes, then add the tomatoes, toss with remaining olive oil, and roast for another 15 minutes.
- While the vegetables roast, cook the mezze rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt the butter over medium-high heat. Add garlic and crushed red pepper flakes, sautéing for about a minute.
- Remove from heat and add balsamic vinegar, stirring to combine.
- Toss the drained pasta with the garlic butter, adding reserved pasta water as needed to coat. Stir in Parmesan cheese until melted.
- Fold in roasted vegetables and basil, combining everything gently.
- Serve immediately, garnished with extra basil and Parmesan.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.