Ingredients

The following ingredients have 4 Servings
  • 8 ounces whole wheat spaghetti (cooked according to package instructions)
  • 8 cups cubed vegetables ((i.e. eggplant,red peppers, zucchini, sweet potato, onion, etc.))
  • 12 cloves garlic (whole, skin-on)
  • 1/4 cup extra virgin olive oil (divided)
  • salt and pepper to taste
  • 1/4 cup grated parmesan
  • 1/4 cup fresh parsley (minced)
  • chili flakes (optional)

Instruction

  • Pre-heat oven to 400 degrees and line a baking sheet with foil.
  • Place vegetables and garlic cloves on a baking sheet then drizzle with half the olive oil, salt, and pepper. Toss well then roast until tender, 18-20 minutes.
  • While vegetables are roasting, prepare pasta according to package instructions reserving 1/2 cup starchy cooking liquid. Strain pasta then return to the warm cooking pot.
  • Toss roasted vegetables into the pasta pot along with the reserved cooking liquid, remaining olive oil, parmesan, parsley, and chili flakes. Check for seasoning and adjust accordingly before serving.