Roasted Vegetable Pasta

#entertainingwithbeth #EasyRecipes #RoastedVegetablePasta This roasted vegetable pasta is a great hearty and healthy weeknight meal. You’ll love the roasted vegetables and garlicky sauce along with the soft and melty mozzarella balls. Use whole wheat pasta for a bit more nutrition or choose your favorite traditional pasta. PRODUCTS SEEN IN THIS VIDEO: I am compensated on products sold at no cost to the consumer Blouse from Sezane FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! ROASTED VEGETABLE PASTA Serves 4-6 INGREDIENTS: 10.5 ounces (151 g) Whole Wheat Rotini Pasta 3 cups eggplant 2 cups cubed zucchini 1 cup onion, chopped 2 tbsp olive oil salt and pepper to taste ½ tsp dried basil seasoning ½ tsp dried oregano 2 cans of pure tomato sauce/tomato puree 2 garlic cloves 1 8-ounce package of fresh Mozzarella balls 1/4 cup fresh Italian parsley, chopped METHOD: Preheat the oven to 425F (215C). Place the eggplant, zucchini, and onion on a sheet pan. Drizzle with the olive oil. Add the salt and pepper to taste, along with the dried basil and oregano. Toss to coat. Roast the vegetables for 25 minutes. Meanwhile, boil the pasta according to package instructions. In a large sauce pot, add the tomato sauce, and the garlic and simmer on low until the vegetables are done. Once the vegetables are ready add them to the sauce. Drain the pasta and add it to the sauce along with the mozzarella balls. Spoon into pasta bowls and top with the fresh parsley. ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos are posted every Saturday! SUBSCRIBE HERE!