Roasted Veggie And Fresh Cheese Rotini
From jo_jo_ba 13 years ago
- 75 minutes to make
- Serves 4
Chunks of silky, roasted eggplant and zucchini melt with sweet caramelized onion and garlic in a low-fat, chunky tomato-cheese sauce that gets caught in all the nooks of whole-grain spiral pasta.
Ingredients
- 1 lb fresh eggplant, unpeeled, cubed shopping list
- 7 oz (about 1 medium) zucchini, cut into half-moon chunks shopping list
- 1 small sweet onion, chopped shopping list
- salt and coarse-ground pepper shopping list
- 6 cloves garlic, whole shopping list
- 1 3/4 cups canned diced tomatoes, divided shopping list
- 1 cup low-fat (1%) cottage cheese, drained well shopping list
- 1 tsp basil shopping list
- 1 tsp oregano shopping list
- 8 oz whole-wheat rotini, cooked and drained shopping list
How to make it
- Heat oven to 450F, line baking sheets with foil or parchment.
- Spread eggplant, zucchini and onion on the sheets in one layer and sprinkle with salt and pepper.
- Wrap the garlic cloves in foil and place on the baking sheet.
- Roast, stirring once, for about 25 minutes. Set aside.
- Puree 3/4 cup of the diced tomatoes with the roasted garlic cloves, cheese, basil and oregano.
- In a large saucepot, combine remaining diced tomatoes and the roasted vegetables.
- Bring to a simmer, then add the cheese mixture and stir in until well blended.
- Add the pasta and toss well.
- Serve hot!
People Who Like This Dish 3
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