Whole Wheat Pasta with Roasted Vegetables
This vegetable-rich dish combined with whole-wheat pasta is one example of how Italian cuisine is hearty and nutritious at the same time. It’s also perfect for vegetarians.
Prep Time: 45 minutes
Cook Time: 12 minutes
Serves: 6 entrée portions
| 1 lb. Whole Wheat Penne | $1.20 |
| 1 large (1 ½lb) eggplant, 1/4 inch dice | $1.22 |
| 1 yellow bell pepper, cored, seeded, and diced medium | $1.10 |
| 1 zucchini, diced medium | $0.38 |
| 1 medium, red onion diced | $0.31 |
| 2 stalks of celery, finely chopped | $0.14 |
| 2 Tbsp. olive oil | $0.20 |
| 2 Tbsp. kosher salt | $0.02 |
| 1½ tsp. ground black pepper | $0.04 |
| 2 Tbsp. unsalted butter | $0.13 |
| 1 Tbsp. fresh Rosemary, chopped | $0.24 |
| 2 Tbsp. fresh chives, chopped | $0.48 |
| 3 Tbsp. Parmesan- Reggiano, freshly grated | $0.48 |
| Total: | $5.94 |
| ESTIMATED FOOD COST FOR 6: | $0.99/serving |
| Chalk Board Menu Price: | $6.95 |
| Gross Profit Per Plate: | $5.96 |
| Food Cost % (for 6) | 14.2% |
Estimated Profit - Your prices may vary slightly.
Directions:
- Preheat oven to 300°.
- Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
- Place all cut vegetables and olive oil in a bowl, season with 1 tsp. of salt and ½ tsp. pepper and toss well. Place the seasoned vegetables on a sheet pan in a single layer. Cook in oven until golden brown; flip once to brown evenly.
- Melt butter in a large skillet over medium heat, add the vegetables and cook for 2 minutes. Stir chives and Rosemary into the mixture. Reduce heat and cook slowly until the vegetables start to soften and fall apart (about 2 minutes).
- Add pasta water to the skillet and stir. Add hot pasta to hot skillet. Stir to coat evenly and season with 1 tsp. salt and 1 tsp ground black pepper.
- Sprinkle with the cheese and serve immediately.
