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!
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.
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!
Notes
Special equipment needed: 13" X 9" oven-proof casserole dishWe recommend organic ingredients when feasible.Nutrition Facts
Nutrition Facts
Roasted Summer Vegetable Pasta
Amount Per Serving
Calories 311Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 1156mg50%
Potassium 735mg21%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 13g26%
Vitamin A 735IU15%
Vitamin C 21mg25%
Calcium 188mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.