By Nicole Duncan
Roasted Summer Vegetable Pasta
7 steps
Prep:10minCook:45min
Updated at: Wed, 26 Jun 2024 18:22:07 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories292 kcal (15%)
Total Fat11.3 g (16%)
Carbs38.2 g (15%)
Sugars7.3 g (8%)
Protein11.1 g (22%)
Sodium714.8 mg (36%)
Fiber6.9 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1eggplant
cut into 1-inch cubes
2 x 7 ounceszucchini
medium, or other summer squash, cut into 1-inch cubes
2Roma tomatoes
cut into 1-inch chunks and stems removed
2garlic cloves
minced
⅓ cupdry white wine
3 tablespoonsolive oil
1 ¼ teaspoonsdried thyme
1 ½ teaspoonssalt
or less
8 ounceswhole-grain pasta
uncooked, cooked according to the package directions
1 x 15 ouncetomato sauce
jar, unseasoned, preferably no-salt-added
¾ cupparmesan cheese
freshly grated
Instructions
Step 1
Preheat the oven to 425°F.
OvenPreheatStep 2
In the baking dish, combine the eggplant, zucchini, tomatoes i using), and garlic.
Step 3
Add the wine, olive oil, and seasonings and tos to combine.
Step 4
Roast until the veggies are tender and brown, about 40 minutes, stirring once halfway through the cooking time.
Step 5
Stir the noodles and tomato sauce into the veggies.
Step 6
Top with the Parmesan and stick the casserole back in the oven until the cheese is melted, about 5 minutes.
Step 7
Serve warm and enjoy!
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