Vegetarian

Roast Eggplant and Zucchini Pasta is for Dinner.

Roast Eggplant and Zucchini Pasta takes 5 minutes to prepare.

Roast Eggplant and Zucchini Pasta takes 45 minutes to cook.

Roast Eggplant and Zucchini Pasta makes 4 servings.

The ingredients for Roast Eggplant and Zucchini Pasta are:

1.5 Tbs Olive oil
1/4 tsp Salt
1 medium zucchini sliced into strips
1 medium egg plant sliced into strips
1 small onion diced
1 clove garlic crushed
1 400g tin of tomatoes
1 tsp ground thyme
1 tsp ground rosemary
2 tsp cayenne pepper
200g uncooked pasta

Here is how you make Roast Eggplant and Zucchini Pasta:

1. Preheat oven to 180C on fan force2. Place zucchini and eggplant slices in a bowl and coat with 1 Tbs olive oil and salt. Place in oven and bake for 20 minutes or until roasted and remove from oven3. Put remaining olive oil in saucepan and heat. When hot add garlic and onion and cook until soft. 4. Add tinned tomatoes and herbs to the saucepan and simmer for approx 10-15min5. Meanwhile boil water and add pasta. When cooked drain. 6. To serve dish out pasta to 4 bowls. Top with roasted vegetables and pour tomato sauce over the pasta and vegetables. Serving Size: Makes 4 bowlsNumber of Servings: 4Recipe submitted by SparkPeople user KAUSSIE.

The nutritional information for Roast Eggplant and Zucchini Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 331.1

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 0.5 mg
• Total Carbs: 47.7 g
• Dietary Fiber: 3.9 g
• Protein: 9.1 g

Roast Eggplant and Zucchini Pasta is Italian cuisine.

The dietary needs meet for Roast Eggplant and Zucchini Pasta is Vegetarian