Roasted Summer Vegetable Pasta Recipe

by Joseph Yacino | Oct 21, 2024 | eat healthy, good for you, healthy, healthy diet, pasta, personal chef, roast vegetables, spaghetti, summer, summer cooking, vegetarian, veggies

Celebrate the best of summer produce with this vibrant Roasted Summer Vegetable Pasta. Eggplant, onion, bell pepper, and garlic get perfectly caramelized in the oven, then tossed with juicy tomatoes and al dente pasta for a light yet satisfying meal. It’s quick, flexible, and tastes even better at room temperature — making it ideal for picnics, potlucks, or easy weeknight dinners. Serve it warm with a sprinkle of Parmesan or turn it into a pasta salad by adding fresh mozzarella, feta, or goat cheese. This recipe is a true taste of summer!

Ingredients

Ingredient Checklist

¾ pound spaghetti
1 medium eggplant, cut into 3/4-inch pieces
1 medium onion, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
8 cloves garlic
½ cup olive oil
kosher salt and black pepper
1 pound cherry tomatoes, halved or quartered if large
¼ cup fresh oregano leaves
grated Parmesan, for serving

Instructions Checklist

Directions:
Step 1

Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
Step 2

Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
Step 3

Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.

REAL SIMPLE

Roasted Summer Vegetable Pasta Recipe

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