Roasted Potatoes and Vegetables with Pasta | Idaho Potato Commission

Ingredients

• 2 Idaho Potatoes, (1 pound) cut into 3/4 inch cubes, about 3 cups
• 1 small eggplant, about 8 ounces, cut into 1-inch cubes, about 3 cups
• 1 red bell pepper, about 8 ounces, cut into 1-inch cubes, about 1 cup
• 1 red onion, cut into large cubes, about 1 cup
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary leaves, crushed
• Tomato Sauce:
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 28-ounce can crushed tomatoes
• 1/4 cup freshly chopped basil (or 2 teaspoons dried basil)
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces fusilli or penne pasta
• Optional:
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons pitted chopped Calamata olives (or regular black olives)