Pasta With Roast Vegetable Sauce

Recipe by Wendys Kitchen
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.
  • 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.
  • Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
  • 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.
  • Add roasted vegetable sauce and all herbs to pasta and toss to blend.
  • Gradually add enough reserved pasta cooking liquid to moisten as desired.
  • Season to taste with salt and pepper. Transfer pasta to bowl and serve.
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