During the Penny Pinching Pantry Raid, I was determined to use up the two bags of Wacky Mac (multi-colored rotini-like pasta) that were hanging out in my pantry. I’m not exactly sure what I thought I was going to do with them when I picked up two bags at the store. It was free, though, because I had a coupon and it was on sale. Who am I to pass up free pasta?
So, towards the end of the challenge, the Wacky Mac was still sitting in my pantry just waiting to be used. I had some yellow squash and eggplant from my CSA that needed to be used, so I decided to combine them all to make a brightly colored pasta dish. The colors from the pasta ended up working pretty well with the colors of the vegetables, making a fairly attractive-looking dish. It would be delicious with some whole wheat pasta, though, if you don’t happen to have multi-colored pasta just hanging out in your pantry.
Roasted Eggplant and Squash Pasta
- 8 ounces multi-colored pasta
- 1 Asian eggplant, thinly sliced
- 1 large yellow squash, thinly sliced
- 2 red hot cherry peppers, minced
- 2 large cloves garlic, minced
- 1 cup golden cherry tomatoes, halved
- 3-4 sprigs fresh thyme, leaves removed from stems and chopped
- Handful fresh basil, chopped
- 3 tablespoons extra virgin olive oil
- 1/4 cup grated parmesan and romano cheeses
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 450°. Line a baking sheet with aluminum foil, and spray with cooking spray. Set aside. Prepare the pasta according to the package directions. Drain, and transfer to a large bowl.
In a large bowl, combine the sliced eggplant, squash, cherry peppers, garlic, fresh chopped thyme, and 2 tablespoons of olive oil. Season with salt and pepper, and toss to evenly coat.
Transfer the vegetable mixture to the prepared baking sheet and roast for 15-20 minutes, turning once.
In a large bowl, toss the drained pasta with the roasted veggies, remaining tablespoon of olive oil, and parmesan and romano cheeses. Garnish with the chopped basil. Serve immediately.