Pasta with Marinara and Roasted Vegetables

Pasta with Marinara and Roasted Vegetables

This recipe comes to us from the Tomato Product Wellness Council – our July Pasta Spotlight.

Turn to marinara sauce and a cornucopia of vegetables—summer squash, eggplant, bell peppers, and onions—to make fresh pasta sing with rustic simplicity.

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Pasta with Marinara and Roasted Vegetables

Servings 4 Servings

Ingredients

• 3 assorted small summer squash i.e., scallop, yellow, zucchini, sliced
• 1 small eggplant sliced
• ½ red onion sliced
• 1 bell pepper red, yellow, or green, sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 3 cloves garlic finely diced
• 2 teaspoons ground oregano
• ¼ teaspoon freshly ground black pepper
• Sea salt to taste optional
• 2 tablespoons pine nuts toasted
• 12 ounces pasta
• 2 cups marinara sauce
• ¼ cup fresh basil chopped
• Parmesan cheese shaved (optional, as desired)

Instructions

1. Preheat oven to 400 F.
2. Arrange summer squash, onions, and bell pepper on a baking sheet. Drizzle with olive oil and vinegar. Sprinkle with garlic, oregano, black pepper and sea salt. Toss together on pan to distribute ingredients.
3. Place on top rack of oven and roast for about 30 minutes, until golden brown and tender. When done, remove from oven and set aside.
4. To toast pine nuts, place them in a small baking dish in the hot oven for about 5 minutes while vegetables are roasting. Remove and set aside.
5. Meanwhile, bring water to boil in a medium pot. Add pasta and cook to al dente stage (according to package directions). Place in colander and rinse and drain.
6. Add marinara sauce to pot and heat until bubbling. Remove from heat and add cooked pasta, stirring gently to distribute ingredients.
7. Divide pasta with marinara sauce among 4 pasta bowls (or plates). Top with roasted vegetables, pinenuts, fresh basil, and Parmesan cheese (if desired).