Roasting vegetables brings out deep, rich color and flavor. Add the nutty taste of whole wheat pasta, the sweetness of fresh basil and a hint of salt from the Parmesan, and this recipe will please your whole palate.
Ingredients
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6
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cloves garlic, unpeeled
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6
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4 tbsp
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extra virgin olive oil, divided
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60 mL
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3 tbsp
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balsamic vinegar
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45 mL
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1/2 tsp
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freshly ground black pepper
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2 mL
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pinch
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salt
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pinch
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1
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red bell pepper, cut into 1⁄2-inch (1 cm) pieces
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1
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1
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yellow bell pepper, cut into 1⁄2-inch (1 cm) pieces
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1
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1
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onion, cut into 1⁄2-inch (1 cm) pieces
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1
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3 cups
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cubed butternut squash (1⁄2-inch/1 cm cubes)
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750 mL
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2 cups
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eggplant (unpeeled), cut into 1⁄2-inch (1 cm) pieces
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500 mL
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2 cups
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chopped asparagus (1⁄2-inch/1 cm pieces)
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500 mL
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12 oz
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whole wheat penne pasta
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375 mg
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4
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tomatoes, seeded and diced
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4
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3/4 cup
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lightly packed coarsely chopped fresh basil
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175 mL
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1/3 cup
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freshly grated Parmesan cheese
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75 mL
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- Preheat oven to 425°F (220°C)
- Rimmed baking sheet, lightly greased
Instructions
Step 1
Cut the tip off the top of the garlic cloves. Place on a small piece of foil and drizzle with 1⁄2 tsp (2 mL) oil. Scrunch to enclose garlic in foil. Roast in preheated oven for 20 minutes or until soft. Remove from oven, leaving oven on, and let cool slightly. Squeeze garlic from skins, discarding skins; coarsely chop garlic and place in a small bowl. Whisk in vinegar, 21⁄2 tbsp
(37 mL) oil, pepper and salt; set aside.
Step 2
In a large bowl, toss red pepper, yellow pepper, onion, squash and eggplant with 1 tbsp (15 mL) oil. Spread vegetables on prepared baking sheet. Roast on upper rack of oven, stirring occasionally, for 15 to 20 minutes or until almost tender.
Step 3
In a small bowl, toss asparagus with the remaining 1 tsp (5 mL) oil. Add asparagus to baking sheet and bake for about 10 minutes or until vegetables are tender and lightly browned.
Step 4
Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1⁄4 cup (60 mL) of the cooking liquid.
Step 5
Transfer drained pasta to a large serving bowl and toss with the reserved cooking liquid. Add roasted vegetables, tomatoes, basil and roasted garlic mixture; toss well to combine. Sprinkle with Parmesan. Serve hot or cover and refrigerate for up to 24 hours (let stand at room temperature for 1 hour before serving).
Tips
Cutting all the vegetables to the same size ensures that they will cook evenly.
Serve with grilled vegetarian sausage to add protein to this meal.
Nutrition & Notes
Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories
312
Saturated / saturés
1.8 g
+ Trans / trans
Cholesterol / Cholestérol
3 mg
10%
Sodium / Sodium
249 mg
17%
Carbohydrates / Glucides
52 g
Sugars / Sucres
7 g
Protein Protéines
11 g
32%
Vitamin A / Vitamine A
110%
Vitamin C / Vitamine C
Very high in: Magnesium, vitamin A, vitamin C and folate
High in: Zinc, vitamin B6, thiamine and niacin
Diabetes Food Choice Values:
21⁄2 Carbohydrates
2 Fats
Variations
Use zucchini instead of butternut squash.
If you like heat, add 1 tbsp (15 mL) chopped jalapeño pepper to the roasted vegetables in step 2, or add 1 tsp (5 mL) hot pepper flakes with the roasted garlic mixture in step 5.
Replace half the basil with coarsely chopped fresh oregano.
Did you know?
Eggplants are botanically a fruit, but are most often used as a vegetable. There are dozens of varieties, ranging in size, shape and colour. You can remove the peel or leave it on; it darkens during cooking and often falls off, so many cooks opt to remove it. It is also common practice to salt eggplant and let it set in a colander to remove some bitterness; this is no longer necessary, thanks to improvements in growing methods. Eggplants do have a spongy texture, though, and therefore absorb a lot of fat; salting before use may help to reduce the amount of oil absorbed.
Contributor
Heather McColl, Dietitian, British Columbia