Pasta with Marinara and Roasted Greens
Flip to marinara sauce and a cornucopia of greens—summer time squash, eggplant, bell peppers, and onions—to make this plant-based (vegan) Pasta with Marinara and Roasted Greens sing with rustic simplicity. All you must do is slice up the contemporary veggies, drizzle with a flavorful French dressing, and roast them within the oven till they’re tender and golden brown. Then cook dinner up your pasta and serve it with piping sizzling marinara sauce, roasted veggies, pine nuts, and contemporary basil. Yum!
Flip to marinara sauce and a cornucopia of greens—summer time squash, eggplant, bell peppers, and onions—to make this plant-based (vegan) Pasta with Marinara and Roasted Greens sing with rustic simplicity.
- 3 small summer time squash (i.e., scallop, yellow, zucchini), sliced
- 1 small eggplant, sliced
- 1/2 onion, crimson or white
- 1 bell pepper (crimson, yellow, or inexperienced), sliced
Pasta and Toppings:
- 2 tablespoons pine nuts, toasted
- 1 pound pasta, form as desired (could use contemporary pasta; discover ways to make contemporary pasta right here)
- 1 (24-ounce) jar marinara sauce
- ¼ cup contemporary basil, chopped
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