Roasted Vegetable Pasta with Balsamic Butter Sauce
📝13 Ingredients
• 1/3 cup Basil, fresh
• 1 lb Cherry or grape tomatoes
• 1 Eggplant (1 pound), small
• 5 Garlic cloves, large
• 1 Red onion, small
• 2 Zucchini (1 pound), medium
• 2 tbsp Balsamic vinegar
• 1 lb Pasta
• 1/2 tsp Red pepper flakes
• 1 Sea salt and freshly-ground black pepper, fine
• 3 tbsp Olive oil
• 4 tbsp Butter, salted
• 1 oz Parmesan cheese
**Directions:
1. Prepare vegetables: Dice eggplant, zucchini, red onion, and halve the cherry tomatoes. Mince garlic.
2. Roast vegetables: Toss with olive oil, salt, pepper, and red pepper flakes. Roast at 400°F (200°C) for 25-30 minutes until caramelized.
3. Cook pasta: Boil in salted water until al dente, then drain.
4. Make the sauce: Melt butter in a pan, add garlic, then stir in balsamic vinegar.
5. Combine everything: Toss roasted vegetables and pasta with the balsamic butter sauce.
6. Finish with basil and Parmesan: Stir in fresh basil and top with grated Parmesan before serving.