Garlic Balsamic Roasted Vegetable Pasta (Print Version)

# Ingredients:

01 - 2 medium zucchini (1 pound), cut into half moons.
02 - 1 small eggplant (1 pound), diced into 1-inch cubes.
03 - 1 small red onion, thickly sliced.
04 - 3 tablespoons olive oil.
05 - Salt and black pepper to taste.
06 - 1 pound cherry or grape tomatoes.
07 - 1 pound pasta (mezze rigatoni recommended).
08 - 4 tablespoons salted butter.
09 - 5 large garlic cloves, minced.
10 - 1/2 teaspoon crushed red pepper flakes.
11 - 2 tablespoons balsamic vinegar.
12 - 1 ounce fresh Parmesan cheese, grated.
13 - 1/3 cup fresh basil, chopped.

# Instructions:

01 - Heat oven to 425°F. Line baking sheet with parchment. Bring pasta water to boil.
02 - Toss zucchini, eggplant and onion with oil, roast 15 minutes. Add tomatoes and roast 15 more minutes.
03 - Cook pasta until just al dente while vegetables are roasting.
04 - Brown butter with garlic and red pepper flakes, add balsamic. Toss with pasta and Parmesan.
05 - Add roasted vegetables and basil to pasta, toss gently.
06 - Garnish with extra basil, Parmesan and black pepper.

# Notes:

01 - Use spider strainer to transfer pasta.
02 - Reserve pasta water for sauce.

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