Pasta with Roasted Baby Vegetables

ServingsPortion SizePrep TimeStart to Finish TimePreparation Rating
101 cup1545Super Easy
MeasurementIngredientCut or specific
½ PoundNoodle pastaFettuccine, ditalini, or tagliatelle
12 ½ OuncesSeeds of Change® Tuscan Tomato & Garlic Pasta Sauce
2 ½ PoundsMixed baby vegetablesEggplant: 1 Each
Pearl onions: 15 Each
Baby shallots: 12 Each
Zucchini: 1 Each
Canned baby corn from Asian section of market: 15 Each
Small button mushrooms: 15 Each
1 EachRed bell pepperSeeded and cut into large pieces
1 EachGarlic cloveFinely chopped
2 TablespoonsOlive oil
2 TablespoonsFresh mixed herbsEqual amounts of rosemary and oregano chopped
8 OuncesCherry tomatoes
4 OuncesMozzarella cheeseLarge grated
To TasteSea salt and black pepper
4 OuncesBlack olivesTo garnish


  1. Preheat the oven to 425°F. Cut eggplant, onion, shallots and zucchini in half lengthwise.
  2. Place the vegetables in a shallow ovenproof dish. Season with salt, pepper and drizzle with olive oil. Toss the vegetables to coat evenly. Bake for 20 minutes or until the vegetables edges begin to turn brown. Stir once.
  3. Meanwhile, cook pasta and heat up Seeds of Change® Tuscan Tomato & Garlic Pasta Sauce.
  4. Add to roasted vegetables, herbs, tomatoes and top with cheese. Bake an additional 5-10 minutes until cheese has melted and is bubbling.
  5. On a serving dish, layer cooked, drained pasta, then Seeds of Change® Tuscan Tomato & Garlic Pasta Sauce, then roasted vegetables and garnish with black olives.

Quick Tips

Special Twist: Add a variety of olives when adding the tomatoes and cheese for a more robust flavor.
Ingredient Substitutions: Use Udon or bean thread noodles instead of pasta.
Preparation Tips: Use a large enough oven dish to avoid layering the vegetables when roasting. The steam makes the vegetables take longer to roast and makes them soggy.

Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:

Nutritional Information
Serving Size1 cup
Calories Per Serving180
Calories from Fat70
Total Fat8g (12% DV)
Saturated Fat2g (10% DV)
Cholesterol15mg (5% DV)
Sodium510mg (21% DV)
Total Carbohydrates23g (8% DV)
Dietary Fiber5g (20% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
This recipe is an excellent source of fiber, and vitamins A and C.