Pasta With Roasted Vegetables |
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Prep Time: 30 Minutes Cook Time: 46 Minutes |
Ready In: 76 Minutes Servings: 4 |
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Recipe Courtesy of Italian Cooking and Living. Allow eggplant to drain for 30 mins. Ingredients:
1 red pepper, cored & seeded cut into 1/2-inch strips |
1 green pepper, cored & seeded, cut into 1/2-inch strips |
1 yellow pepper, cored and seeded cut into 1/2-inch strips |
2 red onions, sliced into 1/2-inch wedges |
2 small yellow zucchini, cut into 1/2-inch coins |
1 small eggplant, cut into 1-inch cubes |
4 garlic cloves, peeled & chopped in half |
1/4 cup sicilian extra virgin olive oil |
1/4 cup italian parsley, minced |
2 teaspoons fresh thyme, leaves only |
salt & freshly ground black pepper |
1 lb farfalle pasta (bowtie) |
freshly grated grana padano |
Directions:
1. Preheat the oven to 400ºF.
2. Prepare the vegetables.
3. Cut the eggplant & place in a colander.
4. Season with salt and allow the bitter juices to drain out for 30 minutes.
5. Place all of the vegetables in a roasting pan and mix in the olive oil, stirring to coat.
6. Bake, stirring often, for about 40 minutes or until all the vegetables are tender.
7. Add half of the parsley and thyme, and season with salt and pepper.
8. Meanwhile, bring 4 quarts of water to a boil and add the pasta and salt.
9. Cook until al dente and drain, reserving 1/2 cup of the pasta water.
10. In a warmed serving bowl, toss the pasta, half of the vegetables, reserved water, and some grated grana.
11. Add the rest of the vegetables and serve, passing additional cheese at the table.
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