Roasted Ratatouille Pasta
Recipe By Dining In
- Cooking and Prep: 1 h
- Serves: 4
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Contains:
Ingredients (13)
Main ingredients
Start Cooking
To Prepare
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Heat oven to 450°F.
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Spray two rimmed baking sheets with nonstick cooking spray. Arrange pepper, zucchini, onion, and eggplant in a single layer on baking sheets.
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Brush with oil. Sprinkle with garlic, salt, and pepper. Bake 10 to 15 minutes or until vegetables are tender and golden brown with charred edges.
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Remove from oven; chop into medium-sized pieces.
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Meanwhile, cook pasta in a large pot of boiling, salted water, according to package directions.
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Drain, leaving about one-fourth of the cooking water in the pot.
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Return the pasta to the pot. Add roasted vegetables, tomatoes, oregano, garlic powder, and basil. Toss to blend well.
Variation:
You can also use the roasted vegetables as a side dish, without the pasta.
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