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Roasted Vegetable Pasta Recipe

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This recipe for Roasted Vegetable Pasta is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 small eggplant peeled and diced
2 pkgs. cherry tomatoes
1 yellow or red pepper seeded and cut into bite sized pieces
1 small pkg. fresh mushrooms halved
1 red onion diced
5 or 6 cloves of garlic minced
olive oil
fresh mozzarella cheese, optional
fresh basil leaves
1 lemon
Orzo pasta or Brown Rice Pasta

Directions:
Directions:
Preheat oven to 400

Place eggplant, tomatoes,yellow or red pepper, mushrooms, onion and garlic on a cookie sheet. Drizzle with olive oil. Salt and pepper to taste (I use sea salt). Bake in 400º until all vegetables are nicely roasted, about 30-40 minutes.

In the meantime cook your pasta in salted water, I add garlic powder to the water as well for added flavor. (I do this with all of my pasta dishes, it's a little secret I use)

When veggies are done add to drained pasta and toss with cubed fresh mozzarella (if using), chopped fresh basil and a teaspoon or two of fresh lemon juice.

This can be served warm or at room temperature and is great the next day.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is super easy and yummy. Use whatever veggies you like. But do use fresh basil and fresh lemon juice, it makes all the difference!

 

 

 

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