How To Make Roasted Ratatouille Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 medium eggplant, cubed
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 tomatoes, diced
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 8 oz penne pasta
- Fresh basil leaves, for garnish
- Parmesan cheese, for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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In a large baking dish, combine the eggplant, zucchini, bell peppers, onion, garlic, tomatoes, olive oil, dried oregano, dried basil, salt, and pepper. Mix well.
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Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly browned.
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While the vegetables are roasting, cook the penne pasta according to the package instructions. Drain and set aside.
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Once the vegetables are done roasting, remove them from the oven and mix in the cooked penne pasta.
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Garnish with fresh basil leaves and grated Parmesan cheese.
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Serve hot and enjoy!
Nutrition
- Calories : 352kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 10mg
- Total Carbohydrates : 46g
- Dietary Fiber : 7g
- Sugar : 11g
- Protein : 9g
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