Winter pasta with vegetables for meatless meal
Pasta with roasted vegetables makes a hearty meatless meal. (December 2022) Credit: Marge Perry
It is time to eat your vegetables. With all the cookies, cake, and hunks-o-meat floating around at this time of year, it is easy to forget how wonderful vegetables can be — or how incredibly important they are to our health and well-being!
Here’s a pasta dish that can hold its own against all those temptations. The eggplant and fresh mozzarella give it savory swagger (hello, umami!), and the pasta and other vegetables contribute a variety of texture and flavors. Combined, this is a surprisingly hearty and satisfying dish. And, yes, it is just what you need right now.
Winter Ratatouille Pasta
12 ounces penne pasta
1 1-pound unpeeled eggplant, cut into ½-inch cubes
1 large zucchini, about 1 ¼, pounds, cut into ½-inch cubes
1 large red bell pepper, cut into ½-inch pieces
5 tablespoons olive oil, divided
3/4 teaspoon salt
½ teaspoon ground black pepper
1 medium red onion, chopped
5 garlic cloves, minced
4 plum tomatoes, about 1 ¼ pounds, chopped
8 ounces fresh mozzarella, cut into 1-inch pieces
1/3 cup grated Parmesan cheese
½ cup thinly sliced fresh basil
1. Preheat the oven to 425F. Coat a sheet pan with cooking spray.
2. Bring a pot of lightly salted water to a boil. Add the pasta and cook according to package directions; drain.
3. Meanwhile, combine the eggplant, zucchini and bell pepper in a large bowl. Add 2 tablespoons of the oil, ¼ teaspoon of the salt and ¼ teaspoon of the pepper; toss well. Transfer to the prepared baking sheet and roast until lightly browned in spots and tender, tossing once or twice, 20 minutes.
4. Heat the remaining 3 tablespoons of oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until starting to soften, 2-3 minutes. Stir in the tomatoes and cook, stirring occasionally, until softened, 3-4 minutes. Add the pasta to the skillet along with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing, 1 minute. Remove from heat and stir in the mozzarella, Parmesan cheese, and basil; toss well.
