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Roasted Veggie Pasta

Forks Over Knives
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

2

Carrots, medium

1 lb

Eggplant, skin on

3 cloves

Garlic

1/2

Red onion, large

2 1/2 tbsp

Thyme, fresh leaves

1 pint

Tomatoes, tiny

1

Zucchini, medium

3 tbsp

Balsamic vinegar

2 tbsp

Lemon juice

1 lb

Pasta

1/2 tsp

Red pepper flakes

1/4 tsp

Salt

1

Salt and black pepper

1 person Recommend This Recipe