Roasted Eggplant and Squash Pasta

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.

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14 Responses to Roasted Eggplant and Squash Pasta
  1. jenn
    August 4, 2009 | 4:43 pm

    Nice. Really simple to do. I love roasted veggies!!! Plus it involves pasta, too. ;-)

  2. Christie @ Quit Your Diet
    August 4, 2009 | 5:04 pm

    Simply delicious!!

  3. Elizabeth F.
    August 4, 2009 | 9:38 pm

    I LOVE that you used the tri-color pasta – it just adds to the already vibrant colors of this dish!

  4. Amy
    August 4, 2009 | 9:46 pm

    That is so funny. I have Wacky Mac in the back of my pantry from the exact same reason you stated! I also have one zucchini left over…perfect!

    Thank you!

  5. Natasha - 5 Star Foodie
    August 5, 2009 | 9:25 am

    Roasted veggies with pasta sound delicious!

  6. Nutmeg Nanny
    August 5, 2009 | 1:11 pm

    Yummy! I love the meal you made and I love it even more that you got the pasta for free:)

  7. Teanna
    August 5, 2009 | 2:13 pm

    Ha! The Wacky Mac (LOVE that name) looks so perfect paired with all of those gorgeous vegetables!

  8. Jackie @ PhamFatale.com
    August 5, 2009 | 2:17 pm

    Fantastic summery meal. Healthy, light but still tasty. The eggplant brings a nice meaty texture to the soft pasta. Love it, love it, love it!

  9. Sophie
    August 7, 2009 | 2:01 am

    It is this kind of food that I eat a lot in the hot summer! Just lovely!

  10. Sneh | Gels Kitchen
    August 11, 2009 | 1:45 am

    I have been on such an eggplant binge recently and this looks so nice .. so so nice!

  11. Jenna
    August 28, 2012 | 8:18 pm

    Just made this recipe! ..sort of! I didn’t have the red hot cherry peppers so I used a little dried crushed red pepper instead, didn’t have the cherry tomatoes so I used canned diced tomatoes drained instead, didn’t have the parmesan/romano so I used shredded mozzarella. Plus I added some mushrooms and onions to the roasting so I added more noodles and olive oil and garlic. YUM

    • Jenna
      August 28, 2012 | 8:18 pm

      oh and I used dried oregano instead of thyme

  12. Bianca
    March 10, 2013 | 10:25 am

    Lovely recipe! I will add olives and remove thyme, add a bit of lemon juice, serve it cold as a salad.

  13. Bianca
    March 10, 2013 | 7:16 pm

    And feta cheese :)

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