Roasted Vegetable Pasta at home
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Roasted Vegetable Pasta at home is a pasta recipe on Avoteb. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 medium zucchini (1 pound), cut into half moons
- 1 small eggplant (1 pound), diced into 1-inch cubes
- 1 small red onion, thickly sliced
- 3 tablespoons olive oil, divided
- fine sea salt and freshly-ground black pepper
- 1 pound cherry or grape tomatoes
- 1 pound pasta (I used mezze rigatoni)
- 4 tablespoons salted butter
- 5 large garlic cloves, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons balsamic vinegar
- 1 ounce freshly-grated Parmesan cheese, plus extra for serving
- 1/3 cup finely-chopped fresh basil, plus extra for serving
Method
Prep the oven, baking sheet and pasta water. Warm the oven to 425°F. Line a large baking sheet with parchment paper. Raise a large stockpot of generously-salted pasta water to boil.
Bake the vegetables. Mix the zucchini, eggplant and red onion in a large mixing bowl and drizzle with 2 tablespoons olive oil. Turn to combine, then arrange the vegetables in an even layer on the prepared baking sheet. Salt generously with salt and pepper. Bake for 15 minutes. While that cooks, toss the cherry tomatoes in the mixing bowl with the remaining oil and season with salt and pepper. Lift the baking sheet from the oven, gently scoot the veggies over slightly to make room for the toma
Leave the pasta. Once you have returned the baking sheet to the oven with the cherry tomatoes, add the pasta to the water and cook until *just* al dente. While that cooks…
Make the garlic brown butter balsamic sauce. Tip in the butter to a large nonstick sauté pan and heat over medium-a hot burner until it is completely melted and barely begins to foam. Tip in the garlic and crushed red pepper flakes and sauté for 1 minute, stirring, while the butter continues to brown. Turn off the heat, add the balsamic vinegar, and stir to combine. Around this point, the pasta should be ready to go. Take a spider strainer to move the pasta directly to the butter sauce and toss until
Mix Tip in all of the roasted veggies and basil to the pasta (you can either do this in the sauté pan, or pour out the pasta water and use the stockpot) and toss very gently until combined.
Plate Plate while it is hot, garnished with extra basil, grated Parmesan and a few twists of black pepper.
