Pasta with Roasted Vegetables

Ingredients

1. Farfalle (bow tie) pasta or any pasta – 3 cups

2. Garlic – 3 cloves, sliced

    Zucchini – 1 medium, cut into 1/2 inch pieces

    Chinese eggplant – 1 small, cut into 1/2 inch pieces

    Red onion – 1/2 medium, cubed

    Red bell pepper – 1/2 medium, cubed

    Olive oil – 1.5 tbsp

    Salt and pepper – To taste

    Italian seasoning – 1/2 tsp

3. Basil pesto –  1.5 – 2 tbsp

4. Parmesan cheese – 1/4 cup, grated

5. Fresh parlsey – 2 – 3 tbsp, chopped

Method

1. Preheat oven at 400 F. Toss the cut vegetables with olive oil, salt, pepper and Italian seasoning. Arrange them on a baking tray lined with aluminium foil. Bake for 10 – 12 minutes. Take it out, stir everything and again bake for another 8 – 10 minutes.

2. Meanwhile cook the pasta according to package instructions adding salt and 1 tsp olive oil, till soft and done. Drain the pasta. After 1 minute, transfer the cooked pasta back to the cooking vessel. Add basil pesto and mix well. Next add roasted vegetables and again mix. Finally top with grated parmesan cheese and chopped parsley. Serve immediately.