Roasted Vegetable Orecchiette

• For 4 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 25 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Roasted Vegetables
  • Eggplant : 1 medium-sized
  • Zucchini : 2 medium-sized
  • Red Bell Pepper : 1 large
  • Cherry Tomatoes : 1
  • Olive Oil : 2
  • Salt : 1
  • Black Pepper : 1/2 teaspoon
• Orecchiette Pasta
  • Orecchiette Pasta : 8
  • Olive Oil : 1
  • Garlic : 2
  • Red Pepper Flakes : 1/2 teaspoon
  • Parmesan Cheese : 1/2 cup grated

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 425°F (220°C).
• Cut the eggplant, zucchini, and red bell pepper into bite-sized pieces.
• Place the cut vegetables and cherry tomatoes on a baking sheet.
• Drizzle olive oil over the vegetables and season with salt and black pepper.
• Toss the vegetables to coat them evenly with the oil and seasoning.
• Roast the vegetables in the preheated oven for 25 minutes or until they are tender and slightly caramelized.
• While the vegetables are roasting, cook the orecchiette pasta according to the package instructions until al dente.
• In a large skillet, heat olive oil over medium heat.
• Add minced garlic and red pepper flakes to the skillet and sauté for 1-2 minutes until fragrant.
• Add the roasted vegetables to the skillet and toss to combine.
• Drain the cooked pasta and add it to the skillet with the vegetables.
• Stir everything together until well combined.
• Serve the roasted vegetable orecchiette pasta hot, topped with grated Parmesan cheese.

Tips

• Feel free to add other vegetables like mushrooms or onions to the roasted vegetable mix.
• You can customize the level of spiciness by adjusting the amount of red pepper flakes.

Information

• Orecchiette is a type of pasta that resembles small ears, hence its name which means "little ears" in Italian.
• This dish is a great way to use up leftover vegetables and create a flavorful and satisfying meal.