Herb-Infused Roasted Vegetable Pasta

Elevate your pasta game with this herb-infused roasted vegetable pasta dish. It features a colorful array of bell peppers, onions, zucchini, eggplant, carrots, and tomatoes, all roasted to perfection and tossed with a flavorful blend of Italian herbs. A touch of white wine and the richness of parmesan cheese bring this dish together into a symphony of flavors and textures.

Ingredients

For Herb-Infused Roasted Vegetables
1	green bell pepper
1	red bell pepper
1	yellow bell pepper
2	onions
6	garlic cloves
2	zucchini
1	eggplant
2	carrots
10	tomatoes
1	tablespoon white sugar
2	teaspoons salt
1	teaspoon black pepper
6	tablespoons extra virgin olive oil
2	tablespoons dried Italian seasoning
1⁄2	cup dry white wine
1⁄2	cup fresh basil leaf
1⁄2	cup black olives
1⁄4	cup parmesan cheese

Instructions

• For Herb-Infused Roasted Vegetables

  1. Prepare the vegetables by chopping them into equal sizes and placing them in a bowl.
  2. Add the white sugar, salt, black pepper, extra virgin olive oil, and dried Italian seasoning to the vegetables. Mix well to coat.
  3. Preheat the oven to 350°F (180°C).
  4. Transfer the seasoned vegetables to a large baking dish and roast in the oven for 45 minutes, stirring occasionally.
  5. Take half of the roasted vegetables and blend them with the white wine to create a puree.
  6. Pour the puree back into the baking dish with the remaining vegetables and mix well.
  7. Add the fresh basil leaves and black olives to the dish, then return it to the oven for an additional 10 minutes.
  8. Toss the roasted vegetables with freshly cooked pasta, sprinkle with parmesan cheese, and serve hot.

Aug 12, 2024