Marano's E-Recipe Book - Flipbook - Page 13
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Roasted Vegetable
Pasta
Serves: 4 | Prep Time: 15 mins | Cook Time: 40 mins
Ingredients
12 oz. pasta (best with short-style pasta, such as fusilli or penne)
1 lrg. eggplant, peeled and cut into 1-inch cubes
2 lrg. zucchini, cut into 1-inch cubes
1 lb. asparagus spears, bottoms trimmed, cut into pieces
5 tbsp. extra-virgin olive oil, divided
Salt and pepper
1 lb. ground beef or ground turkey, protein is optional
15.5 oz. jar of Naked sauce
Directions
1. Preheat oven to 425°. Line a baking sheet with parchment paper.
2. Bring large pot of water to a boil. Cook pasta according to directions on box.
Reserve ¼ cup cooking water.
3. Meanwhile, toss eggplant, zucchini, asparagus, and 3 tbsp. oil together in large bowl. Spread
in single layer, sprinkle with salt and pepper, and roast until browned and tender about 30 mins.
Set aside.
4. In a large sauté pan over medium-high heat, add 2 tablespoons oil. Once hot, add ground beef,
salt and pepper, and cook; breaking up meat with spoon, cooking until meat is no longer pink.
5. Pour sauce over the cooked meat. Spoon in the roasted vegetables and combine. Stir in the pasta,
making sure it’s well coated. Bring to a simmer. Adjust consistency with additional cooking water
and season with salt and pepper, if necessary.
6. Pour into a large serving dish. Garnish with parmesan cheese. Serve warm.
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