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Roasted Vegetable Pasta
Ingredients
2 – large eggplants
6 – tomatoes
1 – Spanish onion
5 – cloves of garlic
2/3 cup – extra virgin olive oil
2 tbsp – freshly ground black pepper
2 tbsp – salt
450g – cooked white kidney beans
1 – large lemon
1/2 cup – fresh thyme
1 cup – freshly grated Romano cheese
450g – whole wheat fusilli pasta
Directions
1. Preheat oven to 350 F.
2. Cut eggplants, tomatoes, onion, and garlic into large bite size pieces.
3. Spread evenly on a large roasting pan. Coat with extra virgin olive oil, pepper, and salt.
4. Roast vegetables for approximately 20-40 minutes. Stir periodically.
5. Turn oven off. Place roasting pan on a cooling rack.
6. Drain and rinse white kidney beans. Sprinkle white kidney beans, fresh thyme, and lemon rind over roasted vegetables.
7. Cook and drain pasta. Place pasta pot on a hot plate. Return pasta to the pot.
8. Add all ingredients from the roasting pan, Romano cheese and lemon juice to taste.
9. Stir ingredients well and serve.
