Roasted Vegetable Penne

Adapted from: mostly plants: 101 Delicious Flexitarian Recipes from the Pollan Family

Tools

• 1 Cutting board
• 1 Cheese grater
• 1 Tablespoon
• 1 1 cup Measuring cup
• 1 Wok or large frying pan
• 1 Baking sheet
• 1 Medium sauce pan
• Parchment Paper

Ingredients

• 1 Medium eggplant
• 3 tbsp. extra-virgin olive oil
• 2 Medium zucchini
• 2 1/2 cups penne pasta
• 1 jar or can of pasta sauce
• 1/2 tsp crushed red pepper flakes, if desired.
• Pinch of basil, oregano, thyme, and garlic powder for sauce, depending on taste.
• Salt
• Pepper
• Shredded cheese, if desired.

Method

1. Preheat the oven to 425 °F.
2. Line a baking sheet with parchment paper.
3. Slice the egg plant into 1/2-inch cubes and cover with 1 1/2 teaspoons salt in a strainer in the sink, to allow excess water to drain. Leave for 15 minutes
4. Slice the zucchini into 1/2-inch cubes and place in a medium bowl
5. Add the now slightly dehydrated eggplant to the mizing bowl.
6. Mix the vegetables together with 2 tablespoons of olive oil, 1/2 teaspoons salt, and 1/4 teaspoons of pepper .
7. Spread the vegetables in a single layer on a baking sheet
8. Place the baking sheet in the oven and roast the vegetables for 30 minutes.
9. Bring a large pot of water to a boil.
10. Once boiling, add the pasta to the pot. Cook until al dente, or 1 minute less than recommended on the package. Strain and set aside
11. In a medium sauce pan, heat the pasta sauce at a medium temperature.
12. Add crushed red pepper flakes, and additional seasonings, to the sauce if desired.
13. Combine the sauce and vegetables in the pot with the pasta once the vegetables are done.
14. Serve with a sprinkling of cheese if desired.