Roasted ratatouille pasta

• Vegetarian

• Produce

  • 1/4 tsp Basil, dried
  • 1 Basil, fresh
  • 3 cups Cherry tomatoes
  • 2 cups Eggplant
  • 4 cloves Garlic
  • 1 Onion
  • 1 Onion, medium
  • 1 Parsley, fresh
  • 5 Sun dried tomatoes
  • 1/4 tsp Thyme, dried
  • 2 cups Zucchini

• Canned Goods

  • 1 tbsp Tomato paste

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 1 tsp Italian herb seasoning, dried
  • 1/4 tsp Pepper, fresh ground
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Parmesan cheese

Found on thewoksoflife.com

Description

Ingredients

• 2 cups diced zucchini
• 2 cups diced eggplant
• 1 onion, diced
• 3 cups cherry tomatoes
• ¼ cup olive oil
• 4 cloves garlic, minced
• 1 medium onion, minced
• 5 sun dried tomatoes, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried Italian herb seasoning
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• 1 ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 8 oz. spaghetti
• fresh basil, julienned,
• fresh parsley, chopped
• Parmesan cheese

Directions

• Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes.
• In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion. Add the herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.
• Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.
• Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and parmesan. Serve!

Nutrition