Ingredients with Measurements:
- 1 lb. Taragna pasta
- 1 large eggplant, sliced
- 2 medium zucchinis, sliced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Special equipment needed:
- Large baking sheet
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the sliced eggplant and zucchini on a large baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
4. While the vegetables are roasting, bring a large pot of salted water to a boil. Add the Taragna pasta and cook according to package instructions until al dente.
5. Drain the pasta in a colander and return it to the pot.
6. Add the roasted eggplant and zucchini to the pot with the pasta. Toss to combine.
7. Sprinkle the grated Parmesan cheese and chopped fresh basil over the pasta and vegetables. Toss again to combine.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 16g
Carbohydrates: 59g
Protein: 13g
Fiber: 7g
Sugar: 6g
Sodium: 390mg
Substitutions for ingredients:
- Taragna pasta can be substituted with any other type of pasta.
- Eggplant and zucchini can be substituted with other roasted vegetables, such as bell peppers, onions, or mushrooms.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for added protein.
- Use different herbs, such as oregano or thyme, instead of basil.
- Add a splash of balsamic vinegar to the roasted vegetables for extra flavor.
Tips and tricks:
- Be sure to toss the pasta and vegetables gently to avoid breaking the pasta.
- Reserve some of the pasta water to add to the dish if it seems dry.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
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 until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
This pasta dish pairs well with a side salad and a glass of red wine.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the pasta seems dry, add a splash of olive oil or reserved pasta water to moisten it.
- If the vegetables are not tender after roasting, return them to the oven for a few more minutes.
Food safety advice:
- Be sure to wash the vegetables thoroughly before slicing and roasting.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Taragna pasta is a traditional pasta from the Lombardy region of Italy. It is made with a mixture of buckwheat flour and wheat flour, giving it a unique texture and flavor.
Flavor profiles:
This pasta dish has a nutty and earthy flavor from the Taragna pasta and roasted vegetables. The Parmesan cheese adds a salty and savory note, while the fresh basil adds a bright and herbaceous flavor.
Serving suggestions:
Serve this pasta dish as a main course for a vegetarian dinner or as a side dish for a larger meal.
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Region: Italian