Recipe: Whole Wheat Pasta with Roasted Vegetables and Olives

[Guest guest]

Courtesy of Veg News!

 

This month we get a sneak preview from Nava Atlas' brand new book,

Vegan Express, which will be hitting bookstore shelves later this

month. Savory, simple, and scrumptious, this pasta recipe is one to

make for yourself and your sweetie, perfect for a cozy night at home.

The veggies roasting in the oven will give you ample opportunity to

gaze adoringly into the eyes of your beloved†" or, you know, plenty of

time to call your other date-free buddies over for an impromptu

potluck. Caution: whomever you share this dish with just might end up

falling in love with you, so choose your dinner company carefully.

 

Whole Wheat Pasta with Roasted Vegetables and Olives

 

Serves 6

 

What You Need

1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices

1 large red bell pepper, cut into 1-inch squares

2 tablespoons extra virgin olive oil, divided

4 cups small broccoli florets (or one 16-ounce bag fresh pre-cut florets)

1/2 medium red onion, thinly sliced

4 cloves garlic, sliced

8 to 10 ounces penne or spirals, preferably whole wheat or spelt

1/3 cup sliced oil-cured sun-dried tomatoes, 2 tablespoons of its oil

reserved

1/2 cup pitted Kalamata olives

1/4 cup fresh parsley, finely minced

1 tablespoon balsamic vinegar, or more to taste, optional

Dried red pepper flakes to taste

Salt and freshly ground pepper to taste

 

What You Do

1. Heat the oven to 425 degrees. Lightly oil the bottom of a large

roasting pan.

 

2. Combine the eggplant and bell pepper in a mixing bowl. Drizzle with

half of the oil, then stir together and transfer to the roasting pan.

 

3. Combine the broccoli, onion, and garlic in the same mixing bowl and

drizzle with the remaining oil. Transfer to the roasting pan and

gently mix with the other vegetables. Place in the heated oven and

roast the vegetables for 20 to 25 minutes, stirring every few minutes,

or until nicely but not overly browned.

 

4. While vegetables are roasting, cook pasta according to package

directions, until al dente. Remove vegetables from the oven, then

transfer to a large pasta bowl. Drain pasta, and add to bowl with

vegetables.

 

5. Toss the dried tomatoes, olives, parsley, and balsamic vinegar with

the vegetables. Then incorporate the cooked pasta to the vegetable

mixture and toss together with the reserved oil from the dried

tomatoes. Add balsamic vinegar to taste if desired, then season with

red pepper flakes, salt, and pepper. Serve immediately.