Balsamic Veggie Pasta (Print Version)
# Ingredients:
01 -
1 small eggplant (1 pound), chopped into chunks about 1 inch big.
02 -
2 medium zucchini (1 pound), sliced into half-moon pieces.
03 -
1 small red onion, cut into thick rings.
04 -
1 pound of small grape or cherry tomatoes.
05 -
3 tablespoons of olive oil.
06 -
Salt and black pepper, as much as you like.
07 -
1/2 teaspoon of crushed red pepper flakes.
08 -
5 large garlic cloves, finely chopped.
09 -
4 tablespoons of salted butter.
10 -
2 tablespoons of balsamic vinegar.
11 -
1 pound pasta (mezze rigatoni works great).
12 -
1 ounce fresh Parmesan, finely grated.
13 -
1/3 cup fresh basil, roughly torn or chopped.
# Instructions:
01 -
Preheat your oven to 425°F. Set up a baking sheet with parchment paper. Start boiling water for the pasta when you're ready.
02 -
Mix zucchini, eggplant, and onion with olive oil, then spread on your baking sheet. Roast for 15 minutes, toss in the tomatoes, and continue roasting another 15 minutes.
03 -
While your vegetables are in the oven, cook the pasta until it’s just barely tender.
04 -
Melt the butter in a pan until it starts to brown, then toss in the garlic and red pepper flakes. Stir in the balsamic right after.
05 -
Gently mix the roasted veggies and chopped basil into the cooked pasta. Stir everything to combine.
06 -
Top with extra Parmesan, basil, and some cracked black pepper before digging in.
# Notes:
01 -
Use a spider strainer to scoop out the cooked pasta.
02 -
Save some starchy pasta water to add to the sauce if needed.