Roasted Vegetables with Rigatoni

Name: Roasted Vegetables with Rigatoni
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: 3 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to taste; 1 pound rigatoni or other short pasta; Salt and Freshly ground black pepper; ¼ teaspoon dried rosemary; ¼ teaspoon dried oregano; ¼ teaspoon dried thyme; 2 cups broccoli florets with tender stems (about 1-inch pieces); 3 garlic cloves, bruised; ¼ cup extra virgin olive oil; 1 pint cherry tomatoes, stems removed; 1 medium red onion, cut into 1-inch chunks; 1 cup cubed (¾ inch) peeled potatoes; 1 cup quartered white button mushrooms; 1 cup diagonally sliced (about ¼ inch) carrots; 1 medium eggplant cut into ¾-inch cubes (about 3 cups)

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

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.

Ingredients

1 medium eggplant cut into ¾-inch cubes (about 3 cups)
1 cup quartered white button mushrooms

Americas
United States
Vegetarian
Pasta

Method

Heat the oven to 425°F.
Place the eggplant, mushrooms, carrots, onion, potatoes, tomatoes, and garlic in a roasting pan. Drizzle with the olive oil.
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