Roasted Summer Vegetable Pasta

If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. This Roasted Summer Vegetable Pasta is loaded with eggplant, zucchini, and tomatoes, mixed in with whole-wheat pasta for an easy baked dinner!

Ingreadient

• ½ lb whole-wheat spaghetti (boiled according to package directions, drained and set aside)
• 1 eggplant (about 12-13 ounces , cut into 1” dice)
• 2 zucchinis ((or other summer squash), about 7 to 8 ounces each, cut into 1” dice)
• 2 roma tomatoes (cut into 1” dice, optional)
• 2 cloves garlic (minced)
• 1/3 cup dry white wine
• 3 tablespoons olive oil
• 1 1/2 teaspoon salt (or less if tomato sauce has salt added)
• 1 1/4 teaspoon thyme (dried)
• pepper (to taste)
• 1 15-oz can tomato sauce (organic, unseasoned, preferably with “no salt added”)
• 3/4 cup parmesan cheese (freshly grated)

Step by step

1. Preheat oven to 425 degrees F.
2. In a 13" X 9" casserole dish combine the eggplant, zucchini, tomatoes (if using), and garlic. Sprinkle over top the wine, olive oil and spices. Roast veggies until they are tender and brown, about 40 minutes, stirring once halfway through the cooking time.
3. Pull the casserole dish out of the oven and stir the noodles and tomato sauce in with the veggies. Top with the Parmesan cheese and stick the casserole dish back in the oven until the cheese is melted, about 5 more minutes. Serve warm and enjoy!