Whole Wheat Pasta with Roasted Vegetables

Ingredients - Serves 4

• Fresh basil - A handful, chopped
• Parmesan cheese - 1/2 cup, grated
• Salt and pepper - To taste
• Eggplant - 1 small, cut into cubes
• Zucchini - 1, cut into half-moon slices
• Yellow bell pepper - 1, cut into strips
• Red bell pepper - 1, cut into strips
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Whole wheat pasta - 8 ounces

Let's Get Started

1. Preheat the oven to 400°F.
2. Toss the vegetables with the olive oil, garlic, salt, and pepper. Spread them out on a baking sheet.
3. Roast the vegetables in the oven for 20 minutes, or until they are tender and slightly charred.
4. While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside.
5. Toss the cooked pasta with the roasted vegetables. Add the grated Parmesan cheese and chopped basil. Toss again until everything is well combined.
6. Serve the pasta with extra Parmesan cheese on top.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 10g
• Carbs: 55g
• Protein: 15g
• Sodium: 500mg
• Sugar: 8g