Roasted Vegetable Pasta
Ingredients of Roasted Vegetable Pasta
Cubed asian eggplant (with peel), 1 1/2 inch (3.8 cm) Pieces 4 cups 1 L Cubed zucchini (with peel) , 1 1/2 inch (3.8 cm) Pieces 4 cups 1 L Chopped red pepper (1 inch, 2.5 cm pieces) 2 1/2 cups 625 mL Chopped red onion (1 inch, 2.5 cm, pieces) 1 cup 250 mL Olive oil 24 24 Finely chopped fresh rosemary ( or 3/4 tsp, 4 mL, dried,crushed) 1 tbsp. 15 mL Carlic cloves, minced (or 1/2 tsp. , 2 mL, powder) 2 2 Coarsely ground pepper 1/2 tsp. 2 mL Water 8 cups 2 L Salt 1 tsp. 5 mL Rigatoni pasta 2 1/2 cups 625 mL Grated Romano cheese 1/2 cup 125 mL Salt 3/4 tsp. 4 mLHow to Roasted Vegetable Pasta
Combine first 5 ingredients in large bowl.
Combine next 4 ingredient in small cup. Drizzle over vegetables. Toss to coat. Spread evenly on ungreased baking sheet with sides. Bake in 425 F ( 220 C) oven for about 20 minutes, stirring at halftime, until vegetables are softened and starting to brown
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta abd cooking water to same pot.
Add roasted vegetables, cheese and salt. Toss. Makes about 9 cup (2.25 L)
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