Pasta Shells with Roasted Vegetables

Name: Pasta Shells with Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams artichoke hearts in water, drained and quartered; 118 milliliters balsamic vinegar; 4 teaspoons Dijon mustard; 4 smalls or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces; 118 milliliters chopped fresh basil leaves; 2 Tbsps chopped fresh rosemary leaves, or 1 teaspoon dried; 4 Tbsps chopped fresh thyme leaves, or 1 teaspoon dried; 1 teaspoon ground black pepper; 237 milliliters reduced-sodium chicken broth; 4 Tbsps olive oil; 8 Tbsps grated Parmesan; 454 grams uncooked medium or large (not jumbo) pasta shells; 237 milliliters chopped roasted red peppers; 1 teaspoon salt

Pasta Shells with Roasted Vegetables might be just the main course you are searching for. One serving contains 974 calories, 27g of protein, and 38g of fat. This recipe serves 4. If you have chicken broth, basil leaves, salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Oven

In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking.

Ingredients you will need

Artichoke Hearts