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Sneak in all of your healthy vine-grown veggies into this delicious and filling pasta dish. Plus, enjoy leftovers as a simple pasta bake!
Preheat the oven to 425 degrees F.
Wash and dry eggplant and cut into 1/2″ rounds. Place slices onto a paper towel-lined plate and season with salt. Let sit for at least five minutes (but up to overnight) so that the eggplant will sweat and lose its bitter flavor.
While the eggplant is sitting, cut yellow squash into 1/2″ – 1 inch cubes.
When the eggplant has released its juices, rinse the slices with a little cold water and pat dry, then cut into 1 inch cubes.
Pour the chopped veggies onto a foil-lined baking sheet, drizzle with olive oil, and season well with salt and pepper. Crush the rosemary leaves a little with your fingers and add to the veggies. Stir to make sure the squash and eggplant are well coated and place the baking sheet in the oven for 30 minutes, stirring once after 15 minutes.
While the vegetables are roasting, heat the entire jar of marinara sauce in a small pot. In another pot, prepare pasta according to the package directions, cooking for about 7 minutes.
To the pot of marinara sauce, add the fresh chopped parsley and half and half, and the drained and rinsed artichoke hearts.
When the roasted veggies are tender and caramelized and the pasta is cooked, combine the vegetables, pasta, and sauce together with the grated parmesan cheese.
Enjoy!
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