Eggplant And Zucchini With Pasta Recipe

Listing Results Eggplant And Zucchini With Pasta Recipe

WEBApr 9, 2024 · Transfer the cooked pasta to a large serving bowl. Step 3: Add pasta to a bowl and combine with sun dried tomatoes and a little …

Rating: 5/5(2)
Category: Dinner
Cuisine: Italian
Calories: 102 per serving
1. Heat oven to 425 degrees. Spread out the cubed pieces of eggplant, zucchini and tomatoes on a rimmed baking sheet lined with aluminum foil. Toss with 1/4 cup of the olive oil, fresh rosemary, and season well with salt. Roast, turning everything a couple of times, until eggplant and are very soft and deeply golden brown, 30-35 minutes.
2. Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1/2 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
3. Add the chopped sun dried tomatoes and a little splash of pasta cooking water and toss until the pasta is coated.
4. Add the roasted vegetables to the bowl and toss to combine. Sprinkle with the chopped basil and season with additional salt and pepper. Drizzle on a little bit more olive oil, if needed.

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WEBAdd the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes. Step 2. Meanwhile cut …

Rating: 4/5
Category: Dinner, Easy, Pastas, Main Course
Servings: 4
Total Time: 40 mins

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WEBSep 1, 2020 · Instructions. Preheat the oven to 400 F / 200 C. Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 ½ …

Rating: 4.8/5(13)
Total Time: 25 mins
Category: Main Course
Calories: 523 per serving
1. Preheat the oven to 400 F / 200 C.
2. Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn’t need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
3. Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
4. Cook the pasta in salted water according to the package directions.

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WEBOct 27, 2023 · Preheat the oven to 375F and in the meantime slice up your veggies! Spray a baking dish with cooking spray. In a large bowl add …

Rating: 4.4/5(21)
Total Time: 55 mins
Category: Side Dish
Calories: 97 per serving
1. Preheat the oven to 375F and spray a baking dish with cooking spray.
2. In a large bowl add eggplant, tomato and zucchini slices. Sprinkle with Italian seasoning, garlic powder, Parmesan and then season with salt and pepper to taste.
3. Drizzle with olive oil and toss to get all slices well coated.
4. Arrange sliced veggies alternatively into the prepared baking dish, making a spiral stack starting from the edge all the way through the middle

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WEBPreheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl …

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WEBStep 1. Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl. Step 2. …

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WEBJul 23, 2020 · Drizzle 1 Tbsp. oil in a shallow 2-qt. baking dish. Arrange one half of zucchini and eggplant slices in a single layer (there should be some overlap). Scatter one half of blistered tomatoes over top, then dollop half …

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WEBAug 9, 2018 · Pour the rest of the oil into a large skillet set over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly …

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WEBJul 29, 2022 · Then transfer cooked eggplant into a bowl. Step 1. Step 2. (Step 3-4) in the same pot as the eggplant, add a little more oil, and saute zucchini with a pinch of salt until soft (about 5 minutes). Remove …

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WEBPreheat oven to 375º F and lightly grease a 9x13-inch baking dish. Optional: Place thinly sliced eggplant and zucchini on 2 baking sheets and pour olive oil over the top of veggies. Season generously with salt and …

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WEBNov 2, 2020 · Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!) Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 …

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WEBJul 29, 2022 · Preheat oven to 425, brush sheet pans with oil and arrange zucchini and eggplant slices on pans. Then bake for 20 minutes. After vegetables have been roasted, layer in the baking dish: Spread a thin …

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WEBDec 21, 2021 · Instructions. Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top …

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WEBDec 9, 2011 · Step 2. Lay the eggplant slices, in a single layer if possible, on one of the prepared baking sheets. Lay the mushroom slices on the second prepared baking sheet, …

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WEBJan 31, 2022 · Heat the oven to 425 degrees F. Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices …

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WEB5 days ago · Rinse well and dab dry. Spray with olive oil spray. Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans), season with oregano, and …

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WEBJan 22, 2019 · Bring sauce to a boil, reduce heat to a low. Cover with lid and simmer sauce for 20 minutes. Remove lid, add in kalamata olives, capers, and fresh parsley. Check …

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