Pasta with Roasted Baby Vegetables

• Seeds of Change® product used in recipe: Tuscan Tomato & Garlic Pasta Sauce
• Segment: Main course, Appetizer, Side dish
• Cuisine Type: Italian

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
10		1 cup		15		45		Super Easy

Ingredients
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

Directions

1. Preheat the oven to 425°F. Cut eggplant, onion, shallots and zucchini in half lengthwise.
2. 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.
3. Meanwhile, cook pasta and heat up Seeds of Change® Tuscan Tomato & Garlic Pasta Sauce.
4. Add to roasted vegetables, herbs, tomatoes and top with cheese. Bake an additional 5-10 minutes until cheese has melted and is bubbling.
5. 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.

Quick Tips

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:

• Vittoria Eggplant
• Ambition F-1 Shallot
• Dark Star Zucchini
• Chires Baby Corn
• Bendigo F-1 Red Bell Pepper
• Chilean Silver Garlic
• Rosemary
• Greek Oregano
• Peacevine Cherry Tomato

Nutritional Information
Serving Size		1 cup
Servings		10
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)
Sugars		5g
Protein		7g
Percent Daily Values (DV) are based on a 2,000 calorie diet.