Tomato Time: End of Summer Pasta

This time of year, there's so much great food at the farmers’ market, it’s hard not to come home with more than you can possibly eat. The mountains of late season summer tomatoes on vendor’s tables are irresistible. And right now, as our short New York tomato season draws to a close, I try to eat as many as possible before they disappear. Here’s a recipe I recently made that uses lots of the other late summer vegetables, but lets the flavor of those soon-to-be-gone tomatoes shine through.

I took a combination of eggplant, red bell pepper, yellow squash, and onion and roasted those, then tossed the roasted vegetables with hot whole wheat pasta, fresh uncooked tomatoes, and fresh basil. The combination of the sweet roasted vegetables and the tangy tomatoes is a perfect combination. If you have leftovers, they make a delicious lunch. 

Pasta with Roasted Vegetables, Fresh Tomatoes, and Basil

Makes 4 servings

1 medium eggplant (about 12 ounces), peeled and cut into 1-inch chunks

1 large red or green bell pepper (or use a combination), cut into 1-inch chunks

1 medium yellow squash or zucchini, halved lengthwise and cut into 1-inch slices  

1 medium onion, cut in half and thinly sliced

1 tablespoon extra virgin olive oil

3/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper, divided

6 ounces whole wheat rigatoni or other short pasta

2 large tomatoes (preferably beefsteak), chopped

1/4 cup chopped fresh basil

4 tablespoons freshly grated Parmesan

1. Preheat the oven to 425°F.

2. Combine the eggplant, bell pepper, squash, and onion in a large rimmed baking pan or roasting pan. Add the oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and toss to coat. Arrange the vegetables in a single layer in the pan. Bake, stirring once, until the vegetables are tender and lightly browned, about 45 minutes.

3. When the vegetables are about half way done, cook the pasta according to the package directions.  

4. Combine the roasted vegetables, pasta, tomatoes, basil, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl and toss to mix well. Divide the mixture among four shallow serving bowls. Sprinkle with the cheese. Serve hot, warm, or at room temperature.

Each serving: 46 g carbohydrate, 276 calories, 7 g fat, 1 g saturated fat, 4 mg cholesterol, 9 g fiber, 10 g protein, 304 mg sodium

Carb Choices: 3; Exchanges: 2 starch, 3 veg, 1 fat