The garden is still producing gorgeous veggies: tomatoes, one red pepper, eggplant, green beans, chard and kale. They're all still going crazy. So this supper was really just throwing handfuls of produce into the oven to roast and then pouring it over pasta. So fresh.
I started by chopping the roma tomatoes, then the eggplant, and finally that single red pepper.
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| Yellow and Red Tomatoes |
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| Finger Eggplant |
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| One sad little red pepper |
I also added fresh basil and parsley and of course a dusting of freshly grated parmesan cheese over top. A side of wine. :) It really hit the spot and was super easy.
4 comments:
Seriously, it's like you're stalking my head. I was JUST vacuuming my bedroom and thinking about roasting some veggies for pasta. Then I checked my Google Reader and lo and behold, what do I find? Roasted veggie pasta. It is clearly meant to be in my belly. :o)
Love it... this is my style of pasta! I'm thisclose to trying kale because I know you love it so much.
ohhhh this looks so yummy!! I LOVE fresh veggies with pasta! I am going to have to give this a try soon!...with store bought veggies though because my "garden" cursed me this year!
What a lovely fresh seasonal meal. All the nicest late summer flavors packed into one pasta dish!
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