A few weeks ago I scraped together some vegetables from the refrigerator to make a pasta dish. A few bites in Mark, my most honest taste tester, proclaimed it the best pasta dish I had ever made. When I find a good thing or a great recipe, I stick with it – I have made this dinner for the last three weeks!Roasted Vegetable Pasta Ingredients 1 large eggplant 1 pint of cherry tomatoes 2 handfuls of green beans 2 links of chicken sausage (optional) 1 onion Spaghetti for 2 (1/2 box of Quinoa Heritage spaghetti) 1 tbsp Olive oil for the pan Olive oil spray Garlic (I use cubes, three) Basil (I use cubes, three) Salt and Pepper Pepperoncino to taste Parmigiana Cheese to taste
The great thing is that with this recipe there are no rules. Did you want more pasta than vegetables? Sure. Love green beans? Make it three handfuls!
Cut the eggplant width-wise into coins and then cut across into cubes. Prepare a cookie sheet with tin foil and spray with extra virgin olive oil spray. Spread the eggplant evenly on the sheet, spray eggplant with olive oil and sprinkle generously with salt and pepper. Bake on the top shelf of the oven at 350 for 35 minutes.
While the eggplant is roasting, get to work on the rest of the ingredients. In a sauce pan melt the onions in olive oil with garlic and basil. If you’re including the sausage, add slices to pan. Then, add the cleaned green beans and sautee on low/medium heat. The green beans can hang out on their own for a little while without much attention, just a stir here and there. I top the pan with a cover to allow the steam to soften the beans, but not too soft.
After the eggplant has been roasting for 15 – 20 minutes add to the oven the halved cherry tomatoes, also treated with olive oil and salt and pepper. Place the tomatoes on the top shelf to allow them to get blistered.
During this time, set the water to boil for your pasta of choice. After the vegetables are cooked/roasted and the pasta is perfectly al dente, add the drained pasta to the green beans pan, along with the eggplant and tomatoes. Give the entire pan a light drizzle of olive oil and gently stir to incorporate all of the ingredients.
P.S. Mark, this is dinner tonight!