Roasted Vegetable Pasta

Total Time: 47 mins Preparation Time: 12 mins Cook Time: 35 mins

Ingredients

• Servings: 14
• 8 ounces whole wheat rotini pasta, uncooked
• 1 large eggplant, cut and trimmed into 1 inch pieces
• 1 red bell pepper, cut into 1 inch slices
• 1 medium zucchini, halved and cut into 3/4 inch slices
• 1 yellow squash, halved and cut into 3/4 inch slices
• 1 small carrot, peeled and cut into half inch pieces
• 2 roma tomatoes, cut into eights
• 2 medium shallots, quartered
• 2 garlic cloves, quartered
• 1 teaspoon dried basil
• 4 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar or 1 tablespoon red vinegar

Recipe

• 1 preheat oven to 425.
• 2 cook rotini according to package directions. rinse in cold water; drain.
• 3 in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
• 4 spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
• 5 in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
• 6 season to taste with salt and pepper.
• 7 serve at room temperature or slightly warmed.