The evening meal is a special one in our home. It is when we all come together and share all the stories that transpired during the day. But we have one question, “why does this important meal have to be at the end of the day?” Most of us are exhausted by this time but the need for dinner is expected by all and a tasty one at that!
We think the key to this end of the day meal is a simple few-ingredients recipe that comes together quickly and is still healthy. We are still thinking slim and trim as the warm weather will be here sooner than later….we hope!
Using vegetables is a good easy choice, and a healthy one, as they can be prepared in the morning, stored in the fridge and then roasted while the pasta is cooking. The eggplant when roasted becomes very creamy and coats the hot pasta perfectly. Using spaghetti squash is a great substitution for the pasta and one of our favorites. Any way you look at it, this meal is quick, healthy and sooooooo scrumptious. Enjoy!
Pappardelle with Roasted Eggplant Sauce
1-2 large eggplant, peeled and diced
1 onion, diced
2-3 garlic cloves, minced
3-4 fresh tomatoes, cubed
3-4 turns of olive oil
cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
parmesan cheese, garnish
linguine or pappardelle pasta, cooked to package directions
Preheat oven to 375 degrees. Place cut veggies on a baking sheet and drizzle with olive oil. Sprinkle with onion and garlic powders, salt and pepper. Toss all together to coat veggies completely. Even add a bit more olive oil as this will be used to coat the pasta as well. Roast until very soft 25-30 minutes.
While veggies are roasting, cook pasta according to package directions. Drain and place in large pasta bowl. When veggies are soft, remove form oven, smash with a fork right on the baking sheet and fold into the hot pasta. Use all the oil that is left in the baking pan. Toss, re-season and garnish with fresh parmesan. Enjoy!
Look for us as we return to The Talk, on CBS, in the upcoming weeks. California here we come!