Roasted Vegetable Pasta recipe - ingredients, nutrition and when to eat it
This dish combines pasta and tomato sauce with golden-roasted seasonal vegetables, including eggplant.
This dish combines pasta and tomato sauce with golden-roasted seasonal vegetables, including eggplant. The vegetables’ gentle sweetness pairs with the fresh tang of tomato. It makes a satisfying lunch or dinner.
Western · 30 minutes to cook
Tips: Spread the vegetables out in the pan without crowding them so they release less moisture and roast evenly.
Tips: Add a tablespoon or two of pasta cooking water to help the sauce cling smoothly to the noodles.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked pasta — 180 g
- Eggplant — 0.5 pc
- Korean zucchini — 0.5 pc
- Red bell pepper — 0.5 pc
- Tomato sauce — 0.5 cup
- Onion — 0.3 pc
- Olive oil — 1 Tbsp
- Garlic — 1 clove
- Parmesan cheese — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp