Description
A vibrant and healthy Mediterranean Roasted Vegetables Spaghetti recipe featuring oven-roasted eggplant, zucchini, and red bell pepper tossed with spaghetti, tomato paste, and pine nuts for a flavorful and satisfying meal.
Ingredients
Scale
Vegetables
- 1 Eggplant
- 1 Zucchini
- 1 Red Bell Pepper
Pasta
- 1 pound Spaghetti
Other Ingredients
- 4 teaspoon Olive Oil
- 2 teaspoon Tomato Paste
- 2 tablespoon Pine Nuts
- to taste Dried Mixed Herbs
- to taste Ground Black Pepper
- to taste Salt
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for roasting the vegetables.
- Prepare Vegetables: Rinse the eggplant, zucchini, and red bell pepper. Slice each into 1/2 inch (1 cm) thick pieces for even roasting.
- Season Vegetables: Place the sliced vegetables on a large baking tray. Brush them evenly with olive oil, then turn them over and brush the other side with more olive oil.
- Add Seasonings and Roast: Sprinkle the vegetables with dried mixed herbs, salt, and ground black pepper to taste. Roast in the preheated oven for 35 to 40 minutes or until tender and cooked through.
- Cook Spaghetti: While the vegetables roast, fill a large pot with water, season with salt, and bring to a boil. Add the spaghetti and cook until al dente. Drain the pasta once cooked.
- Prepare Sauce Base: In a large wok, heat olive oil over medium heat. Add tomato paste along with ground black pepper, salt, and dried mixed herbs. Stir to combine.
- Add Liquid and Reduce: Pour in about 1/3 cup (80 mL) of water or reserved pasta cooking liquid. Stir and let the mixture reduce by half to concentrate the flavors.
- Toss Pasta and Vegetables: Add the drained pasta to the wok and stir well to coat with the sauce. Then add the warm roasted vegetables and mix thoroughly. Adjust seasoning with additional salt, pepper, herbs, or olive oil as needed.
- Serve and Garnish: Divide the pasta and vegetable mixture among deep plates. Sprinkle pine nuts on top to add a crunchy texture and a nutty flavor.
Notes
- For a nuttier flavor, toast the pine nuts lightly before sprinkling on top.
- Use reserved pasta water to adjust sauce consistency if it becomes too thick.
- This dish pairs well with a fresh green salad or crusty bread.
- Vegetables can be varied according to season and preference.
- To make this dish vegan, ensure the pasta contains no eggs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Mediterranean, roasted vegetables, spaghetti, healthy pasta recipe, vegetarian, pine nuts, tomato paste
