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Nutrition Facts

Serving Size2 cups
Amount Per Serving
Calories354
% Daily Value
Total Fat 6.0g15%
Cholesterol 0mg
Sodium 31mg
Total Carbohydrate 63.0g71%
 Dietary Fiber 12.0g14%
Protein 5.0g6%
Prep Time
Cook Time
Total Time
Makes
Calories

0 min.

0 min.

0 min.

6

354

Roasted Vegetable Pasta

Ingredients:

1 pound bowtie pasta (or other small shape)
2 ripe plum tomatoes, sliced
1 small onion, sliced thin
1 bell pepper, cut in strips
2 tablespoons extra virgin olive oil or vegetable oil
1 tablespoon chopped garlic
2 cups mushrooms, sliced
1 cup diced eggplant
1/2 cup water
1 package fresh spinach leaves
1 tablespoon fresh or dried basil
1 teaspoon dried oregano
black pepper to taste

Prepare the pasta according to package directions. Drain and set aside. Preheat broiler; place tomatoes, onions and pepper strips on a pan in a single layer; broil tomatoes, onion and pepper until brown. Saute garlic and mushrooms in olive oil in large nonstick pan. Add the eggplant plus a little water; cover the pan and let them cook briefly. Add the spinach and a little more water; cover the pan and let spinach wilt. Add the rest of the ingredients - the cooked pasta, the roasted vegetables and the seasonings and stir together well and allow to reheat together. Serve hot - we recommend a little grated Parmesan cheese and black pepper over the top.

Instructions:

1 pound bowtie pasta (or other small shape)
2 ripe plum tomatoes, sliced
1 small onion, sliced thin
1 bell pepper, cut in strips
2 tablespoons extra virgin olive oil or vegetable oil
1 tablespoon chopped garlic
2 cups mushrooms, sliced
1 cup diced eggplant
1/2 cup water
1 package fresh spinach leaves
1 tablespoon fresh or dried basil
1 teaspoon dried oregano
black pepper to taste

Prepare the pasta according to package directions. Drain and set aside. Preheat broiler; place tomatoes, onions and pepper strips on a pan in a single layer; broil tomatoes, onion and pepper until brown. Saute garlic and mushrooms in olive oil in large nonstick pan. Add the eggplant plus a little water; cover the pan and let them cook briefly. Add the spinach and a little more water; cover the pan and let spinach wilt. Add the rest of the ingredients - the cooked pasta, the roasted vegetables and the seasonings and stir together well and allow to reheat together. Serve hot - we recommend a little grated Parmesan cheese and black pepper over the top.

Cook's Tips:

We served this with a large salad.