Roasted Potatoes and Vegetables with Pasta
Ingredients:
- 2 Idaho Potatoes, (1 pound) cut into 3/4 inch cubes, about 3 cups
- 1 small eggplant, about 8 ounces, cut into 1-inch cubes, about 3 cups
- 1 red bell pepper, about 8 ounces, cut into 1-inch cubes, about 1 cup
- 1 red onion, cut into large cubes, about 1 cup
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary leaves, crushed
- Tomato Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped (about 1 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 28-ounce can crushed tomatoes
- 1/4 cup freshly chopped basil (or 2 teaspoons dried basil)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces fusilli or penne pasta
- Optional:
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons pitted chopped Calamata olives (or regular black olives)
Directions:
- Preheat oven to 450°F. In a large roasting pan combine diced potatoes, eggplant, red pepper and red onion. Sprinkle with olive oil and rosemary; toss to coat thoroughly. Cook 30 to 35 minutes or until vegetables are tender and browned.
- Meanwhile, bring large pot of water to boil over high heat. Cook pasta according to package directions. Drain.
- In large serving bowl, combine cooked pasta, roasted vegetables and tomato sauce. Toss to mix thoroughly. Stir in Parmesan and olives, if desired.
To Prepare Sauce:
- In 2-quart saucepan, heat olive oil over medium-high heat. Add onion and garlic, stir for 5 minutes or until softened. Add tomatoes, basil, thyme, salt and pepper. Bring to boil; reduce heat. Simmer, uncovered for 20 minutes or until thickened.
Print Recipe
Yield: 6 - 8 servings
Calories: 245
Sodium: 590 mg
Fat: 9 g
Protein: 6 g
Cholesterol: 1 mg
Photo Credit:
Mimi Holtz
(Recipe Photo Contest Winner)
