Cavatappi Pasta with Mustard Roasted Vegetables

By mitzzy

Roasted in mustard and Parmesan cheese, these vegetables are great on their own as a side dish or layered on crusty bread as a sandwich with watercress. Sliced red onions, zucchini and mushrooms would be good substitutes for the vegetables called for in this recipe, depending tastes and availability.

Ingredients

• olive oil cooking spray
• 3 Tablespoon extra-virgin olive oil
• 1 Tablespoon balsamic vinegar
• 2 Teaspoon dijon mustard
• 2 Clove of garlic, minced
• 1 Pint cherry tomatoes (about 18)
• 1 small eggplant, cut into 1-inch dice (about 4 cups)
• 1 yellow pepper, cut into 1/2-inch pieces (about 2 cups)
• 6 green onions, white and light green parts cut into 1-inch lengths
• 1 Teaspoon finely chopped fresh thyme
• 1 Teaspoon finely chopped fresh rosemary
• 2 Tablespoon finely grated parmesan cheese, plus more for garnish
• 1/2 Pound (8oz) cavatappi pasta

Details

Servings 4

Preparation

Step 1

1.Preheat oven to 450Fº. Lightly coat a large rimmed sheet pan with cooking spray and set aside. Set a large pot of salted water over high heat and bring to a boil.
2.In a jar, with a tight fitting lid, combine, oil, vinegar, mustard and garlic together. Cover and shake jar until mixture is well blended. Ingredients could also be whisked together in a bowl until blended. Season to taste with salt and pepper and set aside.
3.In a large bowl, combine tomatoes, eggplant, peppers, green onions, thyme, and rosemary. Add 2-tbsp reserved vinegar mixture and Parmesan and toss until thoroughly coated. Transfer vegetables to prepared sheet pan and roast, turning halfway, until golden brown and tender, about 15-17 minutes.
4.Meanwhile, cook pasta in boiling water until al dente. Reserve 1/4-cup pasta water, drain pasta and return to pot. Add vegetables, reserved pasta water and remaining vinegar mixture. Cook over medium heat until liquid has reduced and sauce begins to thicken, about 1-2 minutes. Serve in warm bowls with additional grated Parmesan cheese to garnish.