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Here’s a pasta recipe that’ll surely get you a serving or two of vegetables. Start by mixing up a marinade (olive oil, sherry vinegar, basil, garlic, Dijon mustard, salt and black pepper). This tasty dish comes together quickly and has lots of great flavors. It's a vegetarian dish that is hearty and robust.
1 medium eggplant, cubed 1 red onion, cut crosswise, quartered and cubed 2 yellow or red bell peppers, cored, seeded and cubed 4 medium ripe tomatoes, quartered 1 package penne or fusilli pasta 3 Tbsp. pine nuts, lightly toasted ½ cup basil, torn ⅓ cup Parmesan cheese
Marinade Whisk together:
¼ cup olive oil 2 Tbsp. sherry vinegar 2 Tbsp. fresh basil 2 tsp. garlic, minced 1 tsp. Dijon mustard ½ tsp. salt ¼ tsp. black pepper, freshly ground
Part 1: Prepare the vegetables
Preheat oven to 425 degrees.
On a baking dish sprayed with cooking spray, toss veggies (eggplant, onion, peppers and tomatoes) with a few tablespoons of the marinade (see recipe above) and spread out in a single layer.
Part 2: Roast the vegetables
Sprinkle with kosher salt and freshly ground black pepper. Roast until tender and the tomatoes break down (around 20 minutes).
Part 3: Prepare pasta
Cook pasta of choice according to package instructions. Drain pasta well, but don’t rinse. Pour in a large serving bowl.
Part 4: Combine Vegetables and Pasta
Add all the veggies, the remaining marinade, plus juices from pan to the pasta. Mix together.
Part 5: Preparing garnishes
Lightly roast pine nuts being carful not to burn them. They brown quickly.
Part 6: Add garnishes
Add torn basil, pine nuts, cheese, salt and ground black pepper to taste. Toss to combine.
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