Pasta with creamy roasted eggplant and zucchini with fresh pesto and toasted pine nuts
Author:Patty@bookscookslooks.com
Prep Time:10 minutes
Cook Time:60 minutes
Total Time:1 hour 10 minutes
Yield:6 - 8 1x
Category:main dish
Method:Baking and Stove Top
Cuisine:Italian American
Ingredients
Scale
2 medium eggplants
2 medium zucchini
1 large clove garlic, minced
3 TBS olive oil
1/4 cup dried tomato pieces
1 pound pasta – ziti, penne or the like
salt to taste
Toppings:
1/2 cup pesto
1/2 cup grated Parmesan cheese
1/4 cup toasted pine nuts
Instructions
Preheat oven to 350°
Cut the eggplant and zucchini into small cubes. Add to a bowl and mix with olive oil. and generous amount of salt
Add the zucchini and eggplant to baking dishes, making sure they are in a single layer
Roast in the preheated oven for about 45 minutes. Remove one pan from the oven and mix in the garlic and dried tomato pieces. Stir well.
Return to the oven and roast for another 15 minutes or until the eggplant is very soft and fully cooked.
While the vegetables are roasted cook the pasta in salted water.
When it is cooked reserve some of the pasta water (about 1/2 cup), then drain the pasta and return it to the pot. Set aside in the pot until the vegetables are ready.
Add the cooked vegetables to the pasta and gently stir. Taste and adjust seasoning. If needed add some of the pasta water.
To serve: add to a bowl and top with pesto, Parmesan cheese and pine nuts