Ingredients with Measurements:
- 1 large eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup vegetable broth
- 1 cup canned crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, chopped
- 1 pound ciabutin pasta
Special equipment needed:
- Large baking sheet
- Large pot for cooking pasta
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large bowl, toss together eggplant, red bell pepper, yellow bell pepper, zucchini, red onion, garlic, olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a large baking sheet.
4. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and lightly browned.
5. Meanwhile, in a large pot, bring salted water to a boil.
6. Add the ciabutin pasta and cook according to package instructions until al dente.
7. While the pasta is cooking, in a large skillet, combine the vegetable broth, canned crushed tomatoes, dried oregano, dried basil, and red pepper flakes.
8. Bring the mixture to a simmer over medium heat.
9. Add the roasted vegetables to the skillet and stir to combine.
10. Drain the cooked pasta and add it to the skillet.
11. Toss the pasta with the vegetable mixture until it is well coated.
12. Sprinkle the grated Parmesan cheese over the pasta and stir to combine.
13. Add the chopped fresh basil leaves and stir again.
14. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Roast vegetables at 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 394
Fat: 12g
Saturated Fat: 3g
Cholesterol: 9mg
Sodium: 561mg
Potassium: 696mg
Carbohydrates: 59g
Fiber: 7g
Sugar: 10g
Protein: 14g
Substitutions for ingredients:
- You can substitute any of the vegetables with your favorite vegetables.
- You can substitute vegetable broth with chicken broth or water.
- You can substitute canned crushed tomatoes with fresh tomatoes.
Variations:
- You can add cooked chicken or shrimp to the pasta for a protein boost.
- You can add a can of drained and rinsed chickpeas for extra fiber and protein.
- You can add a tablespoon of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes for even roasting.
- Don't overcrowd the baking sheet with vegetables, otherwise, they will steam instead of roast.
- Reserve some pasta water to add to the skillet if the pasta seems dry.
- If you don't have ciabutin pasta, you can use any short pasta like penne or fusilli.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of water or broth to loosen it up.
Presentation ideas:
Serve the pasta in a large serving bowl and garnish with fresh basil leaves and grated Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
This pasta dish pairs well with a side salad and a glass of red wine.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
- Roasted asparagus
Troubleshooting advice:
- If the pasta seems dry, add some reserved pasta water or broth to the skillet.
- If the vegetables are not roasted enough, put them back in the oven for a few more minutes.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them.
Food history:
Ciabutin is a type of pasta that originated in the Piedmont region of Italy.
Flavor profiles:
This pasta dish is savory, slightly sweet, and tangy.
Serving suggestions:
Serve this pasta dish as a main course for lunch or dinner.
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