Dinner
Roasted Zucchini Eggplant Pasta
Roast zucchini and eggplant until caramelized, then toss with pasta, tomato, and basil.
- Serves 2
- 8 ingredients
- 268 kcal per serving
- 4 g protein
Ingredients
- 200 g pasta
- 2 zucchini
- 1 eggplant
- 3 tomato
- 3 garlic
- 50 ml olive oil
- 1 bunch basil
- 1 tsp salt
Steps
- 1
Cube zucchini and eggplant, toss with olive oil and salt, and roast at 220°C / 425°F until browned.
- 2
Cook pasta until al dente.
- 3
Sauté garlic and chopped tomato into a quick sauce.
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