Ziti with Roasted Vegetables

🛒 Ingredients

• Ziti pasta 80 g · 288 kcal
• Red bell pepper 45 g · 14 kcal
• Yellow bell pepper 45 g · 14 kcal
• Zucchini 75 g · 13 kcal
• Eggplant 75 g · 19 kcal
• Cherry tomatoes 63 g · 11 kcal
• Red onion 50 g · 20 kcal
• Garlic clove 5 g · 7 kcal
• Olive oil 14 g · 122 kcal
• Canned crushed tomatoes 100 g · 20 kcal
• Fresh basil 4 g · 1 kcal
• Parmesan cheese 20 g · 78 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Chop all bell peppers, zucchini, eggplant, and red onion into 2-3 cm pieces; mince garlic.
2. In a large bowl, combine the chopped vegetables, cherry tomatoes, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
3. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While vegetables are roasting, cook ziti pasta according to package directions in a large pot of salted boiling water until al dente. Drain well, reserving about 1/2 cup of pasta water.
5. In a large bowl, combine the drained ziti, roasted vegetables, and crushed tomatoes. Add a splash of the reserved pasta water to create a light sauce, if desired, and stir gently to combine.
6. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese.