I have this in the oven right now, as I get ready to publish this recipe! Since it is just the perfect time of year to make this recipe, it deserves some extra recognition. I really don’t want you to miss this one. If only you could smell my kitchen right now!
It could not be easier to make. The veggies get roughly chopped (so no precision chopping required); as you chop you simply throw them into the pan; there’s not much more to it than that!
Pasta with Roasted Summer Vegetables
- included in the instructions
- Preheat oven to 500 °F. Spray a large roasting pan with non-stick cooking spray.
- Roughly chop into smallish (about 1-1/2 inch) chunks:
- 1 pound tomatoes, 1 large onion, 1-3 small-medium eggplant and/or zucchini, 2 red or yellow peppers (optional).
- As you chop, just throw the veggies into a large roasting pan.
- Sprinkle the veggies with 2 chopped garlic cloves, ¼-cup olive oil, and a bit of salt and pepper. Stir to mix.
- Place pan into oven, and roast for about 30 minutes (stir halfway through). The veggies should blacken a bit, and will smell wonderful!
- While veggies are cooking, cook some pasta of your choice, according to package directions. (I like Dreamfields; it is low in carbs and high in fiber, and it tastes wonderful.)
- Remove pan from oven, and turn the oven off.
- Add 1-cup smooth tomato sauce, and 1/3 cup halved black olives.
- Serve over pasta, with Parmesan cheese and some fresh basil.
P.S. If I were you, I would double this recipe and freeze half. One day, when you need a very quick dinner, it will be there!