Pasta with Roasted Vegetables

Here’s another secret ingredient that is virtually impossible to mess up. Pasta. I can add almost anything to pasta and my kids will eat it. I generally take full advantage of this and go overboard with vegetables. Even if they pick out some elements, I’m guaranteed that they’ll eat more than if I had plated the veggies separately from the pasta.

No special sauce or lengthy preparation is required. So while the kids will love the results, you’re going to love the preparation!

The flexibility (you’ve figured out that I’m fond of flexibility, yes?) is that I can add any vegetables that I have on hand. Other options could easily include mushrooms, olives, capers… whatever vegetables you like or maybe a few vegetables that you don’t like. Because hey, if they’re hanging out with pasta, maybe you’ll like them too!

Pasta with summer squash, zucchini, eggplant and tomatoes

Pasta with Roasted Eggplant, Zucchini, Squash & Tomatoes

Serves 4 as an entree


2 yellow summer squash, cut into 1/2″ disks and then quartered
2 zucchini, cut into 1/2″ disks and then quartered
1 eggplant, cut into 3/4″ pieces
1 pint grape or cherry tomatoes
4 shallots, coarsly chopped
4 garlic cloves, crushed
1/4 cup olive oil
Kosher salt and freshly ground pepper
8 ounces short shaped pasta (bowties or smaller)
2 tablespoons unsalted butter
1/2 cup finely grated parmesan cheese, plus more for serving
6 or 7 large basil leaves, finely chopped (add more if you LOVE basil!!!)


Preheat oven to 450 degrees. 

1. In a large bowl toss squash, zucchini, eggplant, shallots, tomatoes and garlic with olive oil and season with kosher salt and pepper.
2. In a single layer, spread on two large, lined baking sheets. Roast for 30 minutes, until tender but not completely soft and mushy.
3. While the vegetables are roasting, cook the pasta as per package.  Drain and return to pot.
4. Add roasted vegetables.
5. Toss in the butter and combine until the butter has melted. 
6. Add parmesan and basil.  Toss to combine.
7. Taste and adjust salt and pepper if necessary.
8. Shred some extra parmesan on top of the finished product.

Eat, Drink & Be Yummy!

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