Bow Tie Pasta with Roasted Vegetables

(from epcasey’s recipe box)

Categories: Pasta, Vegetables


  • 2/3 c olive oil
  • 1/4 c fresh, minced herbs(basil, thyme, rosemary, parsley)
  • 3 garlic cloves, minced
  • 3 medium Japanese eggplants, cut lengthwise into 1/2 inch slices
  • 1 medium red onion, cut into 1/2 inch rounds
  • 1 red and 1 yellow pepper, cut into 4 pieces each
  • 8 ounces bow-tie pasta
  • 1 cup grated parmesan
  • 1/3 c pin nuts, toasted


  1. Mix oil with herbs, add vegies, toss to coat and season with salt and pepper…cover and let stand 2 hours
  2. Drain vegies, reserving marinade. Grill until tender. cut into 1/2 inch pieces.
  3. Cook Pasta, drain. Mix pasta with prepared vegetables, reserved marinade and 2/3 c cheese. Sprinkle with nuts. Add more oil if necessary. Serve with remaining cheese.

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