Pasta Shells With Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Robin Miller Ingredients:
2 large eggplants, quartered lengthwise and cut into 1-inch pieces |
2 (14 ounce) cans water-packed artichoke hearts, drained and quartered |
4 tablespoons olive oil |
1 teaspoon dried thyme |
1 teaspoon dried rosemary |
1 lb medium pasta shell |
1 cup roasted red pepper, chopped |
1 cup reduced-sodium chicken broth |
1/2 cup balsamic vinegar |
4 teaspoons dijon mustard |
1 teaspoon salt |
1 teaspoon ground black pepper |
1/2 cup fresh basil leaf, chopped |
8 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
3. Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
4. Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.
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