roasted veggie pasta

Inspired by ratatouille, summer vegetables cook together on one sheet pan and get tossed with rigatoni for a simple, satisfying supper.

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INGREDIENTS Eggplant Zucchini Bell Pepper Onion Diced Tomatoes Rigatoni

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Roast vegetables in oven at 400 degrees. Cook for 20-30 minutes.

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Add cooked pasta in a bowl, drizzle with olive oil and a pinch of salt. Toss and top with parmesan and fresh basil. Eat!

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