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Pasta with Roasted Vegetables, Tomatoes, and Basil

Recipe Date:
September 1, 2018
Serving Size:
10
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • Nonstick vegetable oil spray
  • 3 red bell peppers, cut into 1/2-inch pieces
  • 1 1/2 cups medium eggplants, unpeeled and cut into 1/2-inch pieces
  • 2 1/4 cups large yellow crook-neck squash, cut into 1/2-inch pieces
  • 6 tbsps olive oil
  • 1 1/2 lbs penne pasta
  • 3 medium tomatoes, cored, seeded, and diced
  • 3/4 cup fresh basil (or 2 1/4 dried)
  • 3 tbsps balsamic vinegar
  • 2 garlic cloves, minced
  • 3/4 cup grated parmesan
Directions

Pairing Notes: Roasting vegetables brings out a certain element of sweetness and savoryness that echoes the Perli Pinot.

Chef's Tip: Consider roasting the garlic cloves with the vegetables and perhaps using 4 cloves instead of 2.

Recipe Link

Recipe courtesy of: www.epicurious.com

Photo courtesy of: vegetarian gastronomy