Pasta with Roasted Fall Vegetables | Cook Smarts
Sundried tomato pesto made earlier in the week becomes a quick, flavorful sauce for pasta. For a fall twist we add seasonal vegetables that have been roasted at high heat to concentrate their flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Ingredients
- 1/2 cup Cheese, parmesan, grated
- ~1/2 cup Leftover sundried tomato pesto (from Mon)
- 8 oz Pasta, any shape
- 1 head Cauliflower, chopped
- 8 oz Carrots, cubed
- 1/2 Onions, red, diced
- 1 large Eggplants, cubed
- 1 Tbsp Oil, olive
- 1 tsp Vinegar, red or white wine
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