Pasta With Roasted Vegetables

Total Time: 1 hr 16 mins Preparation Time: 30 mins Cook Time: 46 mins

Ingredients

• Servings: 4
• 1 red pepper, cored & seeded cut into 1/2-inch strips
• 1 green pepper, cored & seeded, cut into 1/2-inch strips
• 1 yellow pepper, cored and seeded cut into 1/2-inch strips
• 2 red onions, sliced into 1/2-inch wedges
• 2 small yellow zucchini, cut into 1/2-inch coins
• 1 small eggplant, cut into 1-inch cubes
• 4 garlic cloves, peeled & chopped in half
• 1/4 cup sicilian extra virgin olive oil
• 1/4 cup italian parsley, minced
• 2 teaspoons fresh thyme, leaves only
• salt & freshly ground black pepper
• 1 lb farfalle pasta (bowtie)
• freshly grated grana padano

Recipe

• 1 preheat the oven to 400ºf.
• 2 prepare the vegetables.
• 3 cut the eggplant & place in a colander.
• 4 season with salt and allow the bitter juices to drain out for 30 minutes.
• 5 place all of the vegetables in a roasting pan and mix in the olive oil, stirring to coat.
• 6 bake, stirring often, for about 40 minutes or until all the vegetables are tender.
• 7 add half of the parsley and thyme, and season with salt and pepper.
• 8 meanwhile, bring 4 quarts of water to a boil and add the pasta and salt.
• 9 cook until al dente and drain, reserving 1/2 cup of the pasta water.
• 10 in a warmed serving bowl, toss the pasta, half of the vegetables, reserved water, and some grated grana.
• 11 add the rest of the vegetables and serve, passing additional cheese at the table.