| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 1 pint cherry tomatoes
- 3 cloves garlic, whole
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1/4 cup toasted pine nuts
- 1 pound rigatoni pasta
- 1/4 cup torn fresh mint leaves
- 3 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmesan
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
- pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
- While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
- Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
- Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 525 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 8 mg |
| Sodium | 569 mg |
Reviews
Perfect as is ! Comes together quickly and liked by all !
I made this with the basil substitution instead of mint suggested by others.
I also roasted 8boz whole crimini mushrooms with the veggies (we love mushrooms).
My husband and I liked the result; but the 1 tsp of red pepper flakes was way too spicy for our kiddo.
I would make it again except with less spice. Good way to get a lot of veggies in.
I also roasted 8boz whole crimini mushrooms with the veggies (we love mushrooms).
My husband and I liked the result; but the 1 tsp of red pepper flakes was way too spicy for our kiddo.
I would make it again except with less spice. Good way to get a lot of veggies in.
Aweful. What a waste of time and ingredients.
I added an onion and mushrooms, and subbed basil for mint.
Delicious
Delicious
I made this exactly as written. I can only say it was odd. Other reviewers used basil. That might have saved it. But mint? Not so good. Three stars is being kind. I didn’t eat it. My husband did. But he is sweet.
Fantastic meal and such an easy recipe.
Yummy, made just as written, took suggestion from other writer and topped with sautéed mushrooms!
How do you puree this INCLUDING OLIVE OIL IN BLENDER but don’t end up with a very bitter taste? I have never pureed olive oil for that reason but note that many recipes now call for it. What am I missing?
Absolutely the best pasta I have made didn’t have pine nuts so I used roasted almonds, also didn’t have fresh mint but I had fresh basil so I went with it, it came out superb! Made this with heirloom tomatoes from my garden and eggplant. Divine! My family devoured it!
A healthy veggie dish creamy with its mixture of vegetables
I have added also to get roasted: carrot, corn, broccoli, onion and peas
I didnt add a lot of cheese
The combination of all turned out amazing
I have added also to get roasted: carrot, corn, broccoli, onion and peas
I didnt add a lot of cheese
The combination of all turned out amazing