When you roast eggplant, zucchini, and cherry tomatoes on a sheet pan, they become soft and sweet. The roasted garlic turns creamy, making a tasty sauce for pasta. Use two large sheets – the veggies will shrink as they bake.
Herbes de Provence is a mix of basil, chervil, thyme, tarragon, bay leaf, and lavender. It adds a bright, herbal flavor that works well with summer vegetables. You can find it in most grocery stores or order it online.
RD tip: For extra protein, swap regular spaghetti for chickpea or lentil pasta, or stir in a cup of canned cannellini beans before serving.
Active time: 15 minutes | Total time: 45 minutes
Roasted Veggie Spaghetti
Ingredients
- 1 medium red bell pepper, diced
- 1 small eggplant (about 10 oz), cut into ½‑inch cubes
- 1 medium zucchini (about 8 oz), cut into ½‑inch cubes
- 2 cups cherry tomatoes, halved
- 4 garlic cloves, left in their skins
- 2 tablespoons olive oil
- 1 teaspoon herbes de Provence (or Italian seasoning)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces whole‑wheat spaghetti
- 1 tablespoon lemon juice
- ½ cup fresh basil leaves, torn (optional)
Directions
- Heat the oven to 450°F (232°C). Line two baking sheets with parchment paper.
- Spread the bell pepper, eggplant, zucchini, tomatoes, and whole garlic cloves on the sheets.
- Drizzle the vegetables with olive oil and sprinkle the herbs, salt, and pepper over them. Toss with your hands until everything is coated.
- Roast for about 30 minutes, turning once or twice, until the veggies are soft when pierced with a fork.
- While the vegetables roast, bring a large pot of water to a boil. Cook the spaghetti according to the package directions. Reserve ½ cup of the cooking water, then drain the pasta.
- When the veggies are done, place the garlic on a cutting board, peel it, and mash it with a fork.
- In a big bowl, combine the cooked spaghetti, roasted vegetables, mashed garlic, lemon juice, and basil. Add a little reserved pasta water if needed to help the sauce coat the noodles.
- Serve right away. This recipe makes four servings.
Nutrition (per serving): 326 calories; 9 g total fat; 1 g saturated fat; 5 g monounsaturated fat; 2 g polyunsaturated fat; 0 mg cholesterol; 593 mg sodium; 56 g carbohydrates; 10 g fiber; 10 g sugar; 10 g protein.
Vitamins & minerals: Calcium 7%; Iron 22%; Potassium 717 mg; Vitamin A 17%; Vitamin C 113%.