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- Serves 4-6
- Serving size: ¼ of recipe
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This pasta has been our party staple for years. And we promise, you'll be surprised by how all these average ingredients make for one awesome dish.
Recipe adapted from Thug Kitchen: Party Grub
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By Bad Manners,
Ingredients
- 1 pound pasta
- 1/2 large red onion, sliced
- 2 medium carrots, cut into thin matchsticks
- 1 pint tiny tomatoes, halved
- 1 medium zucchini, cut into thin matchsticks
- 1 pound eggplant, skin on, cut into cubes
- 1/4 teaspoon salt
- 2 1/2 tablespoons chopped fresh thyme leaves
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper
Instructions
- Cook the pasta according to the package directions. Drain and pour back into the pot.
- Preheat oven to 425°F. Grab two large Silicone or other non-stick baking sheets.
- In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together. Spread out on the baking sheets and then slip them into the oven.
- Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
- Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.
Nutritional Information:
Per serving (¼ of recipe): 268 calories, 55 g carbohydrates, 9.8 g protein, 1.8 g total fat, 0.3 g saturated fat, 0 g cholesterol, 240 mg sodium, 8.5 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (13)
(5 from 8 votes)I've been doing this recipe for a few years now. Definitely one of my favorite!
but, the garlic?
The picture of the dish looks like it has some greenery in it? Please identify.
they mentioned serving on a bed of greens. kinda looks like arugula.
A family favourite, for everyone. Thank you!
The flavor was good, but the overall dish was very dry. The noodles soaked up the balsamic and lemon juice. We prefer our pasta to have some sort of sauce, so I stirred in a 1/2 cup of homemade peach salsa. The salsa with balsamic was a perfect combination. I would make it again, but with the sauce; not as written.
Has anyone roasted the veggies in an air fryer and if so, how did that work out? Thank you!
One of my favorite go-to meals! It’s delicious and always makes a ton of food for the week. My husband, who had never eaten eggplant before this, even likes it. When eating it as leftovers, I drizzle on some extra balsamic vinegar.
Great but don’t use a string pasta and the amount of pasta is a bit much.
My whole family loved this, even my picky kids. We added a touch of truffle oil to amp up the flavor and used chickpea noodles to avoid gluten.
Very easy to make and tasty!
Hmmm a lot of work for a mediocre dish.
Just looks great!