Origin:Pasta, a staple of Italian cuisine, comes in a variety of types and preparation methods, depending on the region and ingredients used. It's a go-to dish for many busy moms due to its quick and easy preparation. This recipe combines pasta with roasted vegetables for a flavorful and healthy meal.
Cooking Time:60 minutesServes:4 people
Ingredients:
Penne pasta: 400 grams
Zucchini: 2 (sliced)
Onion: 1 (sliced)
Red bell pepper: 1 (sweet, sliced)
Eggplant: 1/2 (sliced)
Fresh mint: 2 tablespoons (chopped)
Olive oil: 2 tablespoons
Salt: to taste
Black pepper: to taste (freshly ground)
Instructions:
Prepare the Vegetables:
Place all the vegetables (zucchini, onion, red bell pepper, and eggplant) in a large baking dish. Drizzle with olive oil, and season with salt and freshly ground black pepper.
Put the dish under the oven's broiler for 25 minutes, or until the vegetables are roasted and tender, stirring halfway through.
Cook the Pasta:
While the vegetables are roasting, cook the pasta in a large pot of boiling salted water for about 8 minutes or until al dente. Drain the pasta well.
Assemble the Dish:
Immediately after draining the pasta, toss it with the roasted vegetables. Add the fresh mint, a little more black pepper, and a tablespoon of olive oil.
Serve:
Mix everything well and serve warm. Enjoy your delicious pasta with roasted vegetables!
This dish is a great way to enjoy a nutritious and filling meal with minimal effort. The combination of fresh vegetables and aromatic mint adds a burst of flavor, while the olive oil keeps the pasta moist and rich. Perfect for a quick dinner or lunch!
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