Pasta with Roasted Baby Vegetables
|Servings||Portion Size||Prep Time||Start to Finish Time||Preparation Rating|
|10||1 cup||15||45||Super Easy|
|Measurement||Ingredient||Cut or specific|
|½ Pound||Noodle pasta||Fettuccine, ditalini, or tagliatelle|
|12 ½ Ounces||Seeds of Change® Tuscan Tomato & Garlic Pasta Sauce|
|2 ½ Pounds||Mixed baby vegetables||Eggplant: 1 Each
Pearl onions: 15 Each
Baby shallots: 12 Each
Zucchini: 1 Each
Canned baby corn from Asian section of market: 15 Each
Small button mushrooms: 15 Each
|1 Each||Red bell pepper||Seeded and cut into large pieces|
|1 Each||Garlic clove||Finely chopped|
|2 Tablespoons||Olive oil|
|2 Tablespoons||Fresh mixed herbs||Equal amounts of rosemary and oregano chopped|
|8 Ounces||Cherry tomatoes|
|4 Ounces||Mozzarella cheese||Large grated|
| To Taste||Sea salt and black pepper|
|4 Ounces||Black olives||To garnish|
- Preheat the oven to 425°F. Cut eggplant, onion, shallots and zucchini in half lengthwise.
- Place the vegetables in a shallow ovenproof dish. Season with salt, pepper and drizzle with olive oil. Toss the vegetables to coat evenly. Bake for 20 minutes or until the vegetables edges begin to turn brown. Stir once.
- Meanwhile, cook pasta and heat up Seeds of Change® Tuscan Tomato & Garlic Pasta Sauce.
- Add to roasted vegetables, herbs, tomatoes and top with cheese. Bake an additional 5-10 minutes until cheese has melted and is bubbling.
- On a serving dish, layer cooked, drained pasta, then Seeds of Change® Tuscan Tomato & Garlic Pasta Sauce, then roasted vegetables and garnish with black olives.
Special Twist: Add a variety of olives when adding the tomatoes and cheese for a more robust flavor.
Ingredient Substitutions: Use Udon or bean thread noodles instead of pasta.
Preparation Tips: Use a large enough oven dish to avoid layering the vegetables when roasting. The steam makes the vegetables take longer to roast and makes them soggy.
Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:
|Serving Size||1 cup|
|Calories Per Serving||180|
|Calories from Fat||70|
|Total Fat||8g (12% DV)|
|Saturated Fat||2g (10% DV)|
|Cholesterol||15mg (5% DV)|
|Sodium||510mg (21% DV)|
|Total Carbohydrates||23g (8% DV)|
|Dietary Fiber||5g (20% DV)|
|Percent Daily Values (DV) are based on a 2,000 calorie diet.|
This recipe is an excellent source of fiber, and vitamins A and C.