Harvest Pasta

There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of seasonsummer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes my body and soul.

Ingredients

  • 4 cups eggplant, cut into 1-inch cubes
  • 2 medium onions, thinly sliced
  • 5 cloves garlic, thinly sliced
  • 2 cups sweet frying peppers (like Cubanelle), sliced into thick rings
  • 4 cups tomatoes, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 3/4 pound dried whole grain pasta (your choice of shape, I especially like fusilli or penne with this)
  • 1 tablespoon white wine vinegar
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 1/2 cup basil, torn

Instructions

  • Preheat oven to 400℉.
  • Toss eggplant, onions, garlic, peppers and tomatoes with olive oil, salt and pepper in a large mixing bowl, and spread in a large, heavy roasting pan. Roast for 45 minutes to an hour, turning occasionally, until ingredients are slightly caramelized and melded together into a chunky sauce.
  • While vegetables are roasting, cook pasta in a large pot of salted water. Strain pasta and return to pot, reserving 1/2 cup cooking liquid.
  • When vegetables are done, scrape them into the bowl with the pasta and toss. Pour the reserved pasta water into the roasting pan to deglaze, and add the vinegar. Pour over pasta, and toss again.
  • Top with cheese and basil, and serve.
Servings: 8
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

RELATED RECIPES:

Pantry Puttanesca

This quick Pasta Puttanesca is one of my favorite pull-from-the-pantry meals that transcends all seasons. Full of bold flavors that go beyond most throw-together meals.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.