FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 tablespoons olive oil
- 1 medium eggplant, cubed
- 2 cups broccoli florets
- 1/2 pint cherry tomatoes, halved
- salt and pepper
- 8 ounces Banza Rigatoni Pasta (or pasta of choice)
- 1 tablespoon minced garlic
- 1 cup artichoke hearts, quartered
- 12 ounce jar roasted red peppers, drained and sliced
- 1/2 cup basil pesto see recipe notes for the Stephanie Lee Nutrition recipe
- 1/4 cup nutritional yeast optional
Ingredients
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Instructions
- Preheat oven to 400 degrees. Toss eggplant, broccoli, and cherry tomotoes with 2 tablespoons of olive oil. Season with salt and pepper to taste. Evenly spread over a baking sheet. Place in the oven and bake for 25 minutes.
- While vegetables roast, boil pasta per package instructions. Drain, rinse with cool water, and set aside.
- In a large pan, heat remaining olive oil over medium heat. Add in garlic, artichoke hearts, and red peppers. Saute for 2-3 minutes. Add in pesto sauce, roasted veggies, pasta and additional salt and pepper as needed. Stir well to combine, allow to warm over medium heat for 1-2 minutes. Top with nutritional yeast and serve hot.
Recipe Notes
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