Roasted Vegetable Pasta

This is a simple, tasty, summery pasta recipe.  I LOVE all of these flavors combined, and roasting the vegetables gives them such rich flavors. Topped with fresh grated Parmesan cheese and fresh basil make this dish so wonderful and light!

Roasted Vegetable Pasta
(4 servings)


Penne pasta (I LOVE Barilla brand PLUS)
4 medium tomatoes, cut into bite sized pieces
2 zucchinis, cut into bite sized pieces
1 small eggplant, cut into bite sized pieces
4 cloves garlic
extra virgin olive oil
sea salt
fresh ground pepper
fresh grated Parmesan
fresh basil, chopped

Preheat oven to 450. Cut up veggies and place on a cookie sheet. Add the 4 cloves of garlic, leaving the skin on so they will not burn while roasting.  Drizzle veggies with Extra virgin olive oil and season with salt and pepper.  Toss to coat evenly.  Roast veggies for about 20 minutes or until they are soft and slightly browning on the edges, stirring every few minutes.  When the veggies are done, remove skin from the garlic and mince.  Add it back into the veggies. While the veggies are roasting cook pasta to al dente.  When they are both done, top pasta with veggies and then add fresh grated Parmesan cheese and fresh basil.  Adjust salt and pepper to desired taste. Serve with crusty bread!