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Pasta with Basil Olive Oil Roasted Vegetables

Posted by in Recipes on Sep 25, 2012 . .

Nonstick vegetable oil spray
3 red bell peppers, cut into 1/2-inch pieces
1 1/2 medium eggplants, unpeeled, cut into 1/2-inch pieces
1 1/2 large yellow crookneck squash, cut into 1/2-inch pieces
2 1/4 cups 1/2-inch pieces peeled butternut squash
6 tablespoons Olive Cart Basil Leaf olive oil
1 1/2 pounds penne pasta
3 medium tomatoes, cored, seeded, diced
2 1/4 tablespoons dried basil
3 tablespoons Olive Cart South Haven 25 Year Aged Balsamic vinegar
2 garlic cloves, minced
3/4 cup grated parmesan cheese


Preheat oven to 450° F.
Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons Basil oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.

Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons Olive Cart Basil Leaf oil, Olive Cart South Haven 25 Year Aged Balsamic vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead). Cover and keep at room temperature