Ingredients
- 1 sweet red pepper, cut into 1" pieces
- 1 medium sweet potato, peeled and cut into 1/2" pieces
- 1/2 medium butternut squash, peeled and cut into 1/2" pieces
- 1/2 medium eggplant, cut into 1" pieces
- 3 portobello mushrooms, thickly sliced
- salt
- ground black pepper
- 1 whole bulb garlic
- 2 pounds plum tomatoes
- 1 can (15 ounces) reduced-sodium tomato sauce
- 8 ounces rotini
- 1/4 cup shredded fresh basil
- 2 tablespoons toasted pine nuts
Preparation
Step 1
Preheat the oven to 400°F. Coat 2 baking sheets with no-stick spray.
Place the red peppers, sweet potatoes, squash, eggplant, and mushrooms on 1 of the baking sheets. Mist with no-stick spray. Sprinkle lightly with the salt and black pepper.
Slice 1/4" off the top of the garlic bulb and discard. Set the bulb on a piece of foil and wrap loosely. Place on the second baking sheet. Cut the tomatoes in half lengthwise. Squeeze each half to remove the seeds and excess juice. Place the tomatoes, cut side up, on the sheet with the garlic. Mist with no-stick spray. Sprinkle lightly with the salt and black pepper.
Place both sheets in the oven. Bake for 25 minutes. Remove the tomatoes and garlic from the oven. Bake the vegetables for 10 to 15 minutes more, or until lightly browned and softened.
Transfer the tomatoes and other vegetables to a large saucepan. Stir in the tomato sauce. Squeeze the cloves of garlic from their skins into a small bowl. Mash into a paste and stir into the sauce. Simmer for 15 minutes.
Cook the rotini in a large pot of boiling water according to the package directions. Drain. Add to the saucepan and toss to coat. Serve sprinkled with the basil and pine nuts.
Recipe Tips
The sauce can be made up to 2 days in advance. To reheat, stir in about 1/4 cup water and place over low heat for 10 minutes, or until hot. You can roast or steam the unused squash and eggplant to serve alongside any lean red meat, poultry, or fish.
Nutritional Facts per serving
CALORIES 408.9 CAL
FAT 4.7 G
SATURATED FAT 0.6 G
SODIUM 191.4 MG
CARBOHYDRATES 81.7 G
TOTAL SUGARS 14.3 G
DIETARY FIBER 11 G
PROTEIN 15.3