Pasta With Roasted Summer Vegetables

October 16, 2017 CarolAnn

When summer opens, I see how fast it matures, and fear it will be short; but after the heats of July and August, I am reconciled, like one who has had his swing, to the cool of autumn. ― Ralph Waldo Emerson

Autumn is the perfect time of year to make this recipe for pasta with roasted summer vegetables!

Pasta With Roasted Summer Vegetables
Boston, City Hall, Farmer’s Market
Credit: Kindra Clineff/MOTT

This recipe could not be easier to make. The veggies get roughly chopped (so no precision chopping required); as you chop you simply throw them into the pan; there’s not much more to it than that!

The sauce freezes well. Make extra and tuck some into your freezer. Then pull it out whenever you crave a taste of summer!

Pasta With Roasted Summer Vegetables

Pasta With Roasted Summer Vegetables

This recipe could not be easier to make. The veggies get roughly chopped (so no precision chopping required); as you chop you simply throw them into the pan; there’s not much more to it than that!

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 pound tomatoes
  • 1 large onion
  • 1-3 small-medium eggplant and/or zucchini
  • 2 red or yellow peppers
  • 2 chopped garlic cloves
  • ¼ cup olive oil
  • salt and pepper
  • 1 cup smooth tomato sauce
  • 1/3 cup halved black olives
  • Pasta (I like Dreamfields; it is low in carbs and high in fiber, and it tastes wonderful.)
  • Parmesan cheese
  • Fresh basil

Instructions

  1. Preheat oven to 500 °F. Spray a large roasting pan with non-stick cooking spray.
  2. Roughly chop into smallish (about 1-1/2 inch) chunks: tomatoes, onion, eggplant and/or zucchini, red or yellow peppers.
  3. As you chop, just throw the veggies into a large roasting pan.
  4. Sprinkle the veggies with chopped garlic cloves, olive oil, and a bit of salt and pepper. Stir to mix.
  5. Place pan into oven, and roast for about 30 minutes (stir halfway through). The veggies should blacken a bit, and will smell wonderful!
  6. While veggies are cooking, cook some pasta of your choice, according to package directions.
  7. Remove pan from oven, and turn the oven off. Add tomato sauce and halved black olives.
  8. Serve over pasta, with Parmesan cheese and some fresh basil.

Notes

The sauce freezes well. Make extra and tuck some into your freezer. Then pull it out whenever you crave a taste of summer!

7.6.7
3
http://thesandboxchef.com/pasta-with-roasted-summer-vegetables/