Pasta With Roast Vegetable Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 eggplant, unpeeled, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 medium zucchini, trimmed, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 (28 ounce) can italian-style crushed tomatoes
• 12 ounces penne pasta
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

Recipe

• 1 preheat oven to 400â°f.
• 2 arrange eggplant and onion on large rimmed nonstick baking sheet. drizzle with oil. sprinkle with salt and pepper.
• 3 roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.
• 4 stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• 5 meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ladle 1/2 cup pasta cooking liquid into small bowl; reserve. drain pasta. return pasta to same pot.
• 6 add roasted vegetable sauce and all herbs to pasta and toss to blend.
• 7 gradually add enough reserved pasta cooking liquid to moisten as desired.
• 8 season to taste with salt and pepper. transfer pasta to bowl and serve.