This delicious roasted vegetable pasta sauce is bursting with fresh flavor and is a great way to use up veggies from the garden or farmers market. It’s super easy to make and goes well with filled pasta such as tortellini or ravioli as the sauce is pretty hearty. I also used some fresh herbs since I had them growing in an herb box and they added an extra depth of flavor and freshness. If you don’t have fresh herbs dried works fine too you will just need to cut back on the amounts. So get your fill of daily vegetables and make pasta feel a little healthier with this recipe.
Roasted Summer Vegetable Ragu
Pasta sauce made with fresh herbs and roasted eggplant, zucchini, yellow squash and cherry tomatoes
Ingredients
- 1 zucchini
- 1 yellow squash
- 1/2 small eggplant
- 1 pint cherry tomatoes
- 2 cloves garlic
- 2 sprigs rosemary
- 1/2 cup olive oil
- 2 Tbsp fresh oregano
- sea salt and pepper
- 1 package filled pasta like tortellini or ravioli
- shredded Parmesan cheese for topping
Instructions
- Preheat oven to 400 F. Slice the eggplant into 6 1/2 inch thick slices. Sprinkle both sides with salt and allow to sit for 10 minutes. Pat dry and brush off any sea salt.
- While eggplant is sweating slice the zucchini and yellow squash. For bigger slices cut them in half. Place in a large rimmed baking sheet. Add whole cherry tomatoes, garlic cloves, and sprigs of rosemary to the pan. When the eggplant is ready, cut each slice into quarters. Add to pan with the rest of the vegetables. Using about half the olive oil drizzle all over the vegetables. Stir until they are all coated. Sprinkle with sea salt and black pepper.
- Roast the vegetables at 400 for 20 minutes. About half way through stir the vegetables.
- While the vegetables are roasting bring a large pot of water to a boil. Cook pasta according to package instructions and drain.
- Remove pan from oven and allow to cool for a minute or two. Remove the sprigs of rosemary then spoon the roasted vegetables and garlic into the bowl of a food processor. Remove the leaves of rosemary from the stem and add to the food processor along with the leaves of fresh oregano. Drizzle a little olive oil over the sauce and put the lid on the food processor.
- Pulse the vegetable mixture until it becomes a nice smooth sauce. You will probably need to add a little more olive oil until it's not so thick.
- Spoon pasta into a bowl and top with sauce and shredded Parmesan cheese. Bon appetit!
