Savory, Nourishing and Delicious!
There’s nothing more cozy that a simple bowl of pasta with Roasted Veggies.
Roasted eggplant, roasted chickpeas, sautéed tomatoes and spinach all mixed with a fresh tomato sauce and Banza chickpea rotini, then topped with fresh basil.
It seems like a lot but it actually comes together quite quickly. I roasted the eggplant and chickpeas ahead of time. Then when ready to eat, I sautéed the tomatoes and spinach while the pasta cooked. I added in some homemade tomato sauce (we had some Simple Tomato Sauce in the fridge but easy to make or use a store-bought one), added the pasta, eggplant, chickpeas and cooked an additional minute or two, then served and topped with basil.
If you eat dairy, this dish goes well with ricotta salata or a spoonful of ricotta the way my son likes it.
Scroll down to see the recipe.