Veggie Pasta

April 27, 2011

This pasta dish can be eaten cold or hot, so it's the perfect summertime meal. It travels really well and is super light and healthy.


red onion
red bell pepper
artichoke hearts
sun-dried tomatoes
pine nuts
olive oil
salt & pepper

Preheat the oven to 400˚

Cut the eggplant, asparagus, red onion, and bell pepper into sizes similar to penne. Spread on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes.

Cook pasta according to package instructions.

Cut artichoke hearts and sun-dried tomato. Place in a large bowl. Pour in about 1/4 cup of the sun-dried tomato oil into the bowl.

When the pasta is done, drain and place pasta directly into the large bowl. Add the roasted veg and toss with parmesan to taste. Don't forget the pine nuts!

Tammy's notes: Toast the pine nuts in a dry pan for a few minutes, just until they get a little brown. Also, feel free to add whatever veg you have in the house!