Name: Roasted Veggie Pasta
Total time: 40 min
Ingredients: 1 pound pasta; 1/2 large red onion, sliced; 2 medium carrots, cut into thin matchsticks; 1 pint tiny tomatoes, halved; 1 medium zucchini, cut into thin matchsticks; 1 pound eggplant, skin on, cut into cubes; 1/4 teaspoon salt; 2 1/2 tablespoons chopped fresh thyme leaves; 3 cloves garlic, minced; 2 tablespoons lemon juice; 3 tablespoons balsamic vinegar; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper

Ready In: 40 minutes
Serves 4-6
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This pasta has been our party staple for years. And we promise, you’ll be surprised by how all these average ingredients make for one awesome dish.

Recipe adapted from Thug Kitchen: Party Grub

Find this recipe and more in the Forks Over Knives Recipe App.

By Bad Manners, Oct 19, 2015

Ingredients

1 pound pasta
1/2 large red onion, sliced
2 medium carrots, cut into thin matchsticks
1 pint tiny tomatoes, halved
1 medium zucchini, cut into thin matchsticks
1 pound eggplant, skin on, cut into cubes
1/4 teaspoon salt
2 1/2 tablespoons chopped fresh thyme leaves
3 cloves garlic, minced
2 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper

Instructions

Cook the pasta according to the package directions. Drain and pour back into the pot.
Preheat oven to 425°F. Grab two large Silicone or other non-stick baking sheets.
In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together. Spread out on the baking sheets and then slip them into the oven.
Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.

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10 Comments

Comments (10)

(4.57 from 7 votes)

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R1 year ago

The picture of the dish looks like it has some greenery in it? Please identify.

Doris Richter2 years ago

A family favourite, for everyone. Thank you!

Heather2 years ago

The flavor was good, but the overall dish was very dry. The noodles soaked up the balsamic and lemon juice. We prefer our pasta to have some sort of sauce, so I stirred in a 1/2 cup of homemade peach salsa. The salsa with balsamic was a perfect combination. I would make it again, but with the sauce; not as written.

Terri2 years ago

Has anyone roasted the veggies in an air fryer and if so, how did that work out? Thank you!

Brittany2 years ago

One of my favorite go-to meals! It’s delicious and always makes a ton of food for the week. My husband, who had never eaten eggplant before this, even likes it. When eating it as leftovers, I drizzle on some extra balsamic vinegar.

Michael2 years ago

Great but don’t use a string pasta and the amount of pasta is a bit much.

Megan2 years ago

My whole family loved this, even my picky kids. We added a touch of truffle oil to amp up the flavor and used chickpea noodles to avoid gluten.

Andi2 years ago

Very easy to make and tasty!

Rosie Fussell2 years ago

Hmmm a lot of work for a mediocre dish.

Frank Nicotera2 years ago

Just looks great!

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about the author

Bad Manners

Bad Manners blew up the Internet back in 2012, when the duo—Matt Holloway and Michelle Davis—first began blogging. Their first cookbook, Thug Kitchen: Eat Like You Give a F*ck, was an instant #1 New York Times Bestseller. They are based in Los Angeles, California. Find them on Instagram and Twitter.

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