Roasted Vegetables with Rigatoni

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Although tossing pasta with roasted vegetables is not traditional, it’s an inspired solution for a last-minute dinner.


  • 1 medium eggplant cut into ¾-inch cubes (about 3 cups)
  • 1 cup quartered white button mushrooms
  • 1 cup diagonally sliced (about ¼ inch) carrots
  • 1 medium red onion, cut into 1-inch chunks
  • 1 cup cubed (¾ inch) peeled potatoes
  • 1 pint cherry tomatoes, stems removed
  • 3 garlic cloves, bruised
  • ¼ cup extra virgin olive oil
  • 2 cups broccoli florets with tender stems (about 1-inch pieces)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • Salt and Freshly ground black pepper
  • 1 pound rigatoni or other short pasta
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to taste


    1. Heat the oven to 425°F.
    2. Place the eggplant, mushrooms, carrots, onion, potatoes, tomatoes, and garlic in a roasting pan. Drizzle with the olive oil.
    3. Roast the vegetables, stirring often, until the edges begin to brown and vegetables are tender, about 45 minutes. Add the broccoli and sprinkle with the dried oregano, thyme, rosemary, and salt and pepper. Stir to blend. Roast until the broccoli is crisp-tender, about 12 minutes longer. Remove from the oven.
    4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Ladle out ½ cup of the pasta cooking liquid and add to the vegetables, scraping the browned bits from the bottom of the pan. Drain the pasta and add it to the vegetables. Stir, until the ingredients are tossed well. Transfer to a serving dish and sprinkle with the cheese before serving.