Roasted Vegetable Pasta Primavera

A healthy alternative to the traditional primavera sauce made with cream. This is a great way to use up “end of the summer” garden vegetables.

1 1/2 Pounds Of Rigatoni Pasta

3/4 Pound Of Eggplant Peeled And Cut Into About 1 1/2 Inch Cubes

1/2 Pound Of Zucchini Squash With Ends Removed And Cut Into One Inch Wide Half Circles

1/2 Pound Of Red Bell Pepper With Stem And Seeds Removed Cut Into 3/4 Inch Wide Strips

A Minced Garlic Clove

Three Large Tomatoes Cored And Cut Into One Inch Wide Pieces

1/2 Teaspoon Of Crushed Red Pepper Flakes

1/3 Cup And A Tablespoon Of Olive Oil

A Teaspoon Of Sea Salt

Six Fresh Basil Leaves Torn In Half

Preheat the oven to 450 degrees.

Place the eggplant, the zucchini, the red bell pepper, the tomatoes, and the garlic on a sheet pan. Add the olive oil. Toss the vegetables gently so that they get coated with the olive oil. Note: If the eggplant absorbs a lot of the olive oil, add a little bit more and toss gently again. Sprinkle the vegetables with the sea salt and the crushed red pepper flakes. Add more crushed red pepper flakes if you want the dish spicier. Roast the vegetables in the oven for 30 minutes or until the eggplant browns slightly.

Cook the pasta in a pot of salted boiling water according to the package instructions. Drain the pasta well.

Add the pasta and the roasted vegetables along with the roasting pan juices to a large mixing bowl. Add the torn basil leaves. Add a tablespoon of olive oil. Mix well. Serve with grated cheese.