Pasta Shells With Roasted Vegetables

14 ingredients
11 steps

Ingredients

  • 2 large eggplants, quartered lengthwise and cut into 1-inch pieces
  • 2 (14 ounce) cans water-packed artichoke hearts, drained and quartered
  • 4 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 lb medium pasta shell
  • 1 cup roasted red pepper, chopped
  • 1 cup reduced-sodium chicken broth
  • 12 cup balsamic vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 12 cup fresh basil leaf, chopped
  • 8 tablespoons parmesan cheese, grated

Directions

  1. 1
    Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  2. 2
    In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary.
  3. 3
    Toss to coat vegetables with oil and herbs.
  4. 4
    Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking.
  5. 5
    Remove vegetables from oven and set aside.
  6. 6
    Meanwhile, cook pasta according to package directions, drain, and return to cooking pot.
  7. 7
    Stir in roasted vegetables and roasted red peppers.
  8. 8
    Whisk together chicken broth, vinegar, mustard, salt, and pepper.
  9. 9
    Pour mixture over pasta and toss to coat.
  10. 10
    Stir in basil.
  11. 11
    Spoon mixture into shallow bowls and sprinkle Parmesan over top.

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