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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my take on my all-time favorite restaurant meal, Evelyn's Favorite Pasta, from the Cheesecake Factory. It's a simple combination of simple ingredients, but so satisfying. Please, adjust to your heart's content! This dish is amazingly open to interpretation based on your own personal taste. :) Ingredients:
12 ounces penne pasta, cooked according to package directions |
1 lb broccoli floret |
1 lb eggplant, sliced into rounds and then halved |
6 sun-dried tomatoes, cut into strips |
1 red bell pepper, cut into strips |
1 cup artichoke heart, cut in half |
1/4 cup kalamata olive, cut in half |
4 garlic cloves, roughly chopped |
1/4 cup olive oil |
1/2 cup fresh basil, thinly sliced |
1/4 cup pine nuts, toasted |
salt |
pepper |
shredded parmesan cheese |
Directions:
1. Heat oven to 400.
2. Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness.
3. In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste.
4. Serve with Parmesan at the table.
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