Pasta with Roasted Vegetables and Olives
The time for this recipe may stretch to forty minutes or so, due to preheating the oven and roasting the vegetables, but it’s one of my favorites, and I think it’s worth that tiny bit of extra time. I hope you will, too.
You can substitute 1 small eggplant, quartered lengthwise and sliced 1/4 inch thick, for the Japanese eggplant.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oven to 425°F. Lightly oil the bottom of a large roasting pan. Bring a large pot of water to a boil.
Step 2
Combine the eggplant and bell pepper in a mixing bowl. Drizzle with a tablespoon of the oil, then stir together and transfer to the roasting pan.
Step 3
Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining tablespoon of oil. Transfer to the roasting pan and gently mix with the other vegetables, then place in the oven.
Step 4
Roast the vegetables for 20 to 25 minutes, stirring every few minutes, until nicely but not overly browned. Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.
Step 5
While the vegetables are roasting, cook the pasta in plenty of rapid simmering water until al dente, then drain.
Step 6
Add the sun-dried tomatoes, olives, parsley, and balsamic vinegar, if using, to the vegetables and mix well.
Step 7
Add the cooked pasta to the vegetable mixture and toss together with the reserved tomato oil. Season with red pepper to taste, salt, and black pepper. Serve at once.
Menu Suggestions
Step 8
Make a salad of mixed greens, tomatoes, red beans or chickpeas, pickled beets, and sliced carrots. Serve with Salsa and Olive Oil Salad Dressing (page 223). Complete the meal with a crusty whole-grain bread.
nutrition information
Step 9
Calories: 310
Step 10
Total Fat: 13g
Step 11
Protein: 9g
Step 12
Carbohydrates: 43g
Step 13
Fiber: 8g
Step 14
Sodium: 300mg