Roasted Vegetables With Fettuccine

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#36257

serves/makes:

ready in:
30-60 minutes

ingredients

1 eggplant, cut into 2-inch pieces
3 small zucchini, cut into 2-inch pieces
3 cloves garlic, minced
1 large sweet onion, sliced
3 tablespoons olive oil
1 can (14 ounce size) crushed tomatoes
kosher salt
freshly ground black pepper
10 ounces fettuccine pasta
1/4 cup grated Parmesan cheese

directions

Heat oven to 425 degrees F.

Place eggplant, zucchini, garlic and onion in a large baking pan, toss with olive oil until vegetables are well coated. Bake until vegetables have softened, tossing once during baking. Add tomatoes, roast 10 minutes.

Meanwhile, prepare pasta according to package directions, drain. Toss vegetables with pasta. Top with cup of the Parmesan cheese, pass remaining cheese at the table.