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Rocchetti Pasta with Brussels Sprouts, Tomato, Eggplant, and Paprika

Rocchetti pasta in a silky, veggie-rich sauce of tomato and paprika.
Caramelized Brussels sprouts and tender eggplant cling to every bite.
Finished with basil, parsley, and a shower of parmesan warmth.

dinner ⏱ 55 min 420 kcal / portion 45.0 g carbs / portion (estimated) vegetarian glutenmilk

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Rocchetti Pasta with Brussels Sprouts, Tomato, Eggplant, and Paprika
v6 · rb0e705f985 20260727Z1751 56.7 g rocchetti pasta 113 g brussels sprout salt to taste pepper to taste 🔥 preheat oven to 200°C 🔪 trim and halve brussels sprouts cube eggplant and tomatoes 🌀 toss vegetables 🔥 ⏱ 25-30 min roast vegetables until tender and caramelized 🍳 boil salted water and cook rocchetti pasta al dente 🔪 drain pasta and reserve pasta water 🌀 combine roasted vegetables and pasta in skillet 🌀 stir in reserved pasta water to loosen into a light sauce 🌀 taste and adjust seasoning 🍽 garnish with parmesan and basil and parsley, then serve Pasta Primavera 🎉 0.25 pieces eggplant 0.5 pieces tomato 8.9 g olive oil ½ tsp paprika parmesan cheese to taste basil to taste parsley to taste eggplant, tomato olive oil, paprika rocchetti pasta salt parmesan cheese, basil, parsley
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Preparation steps

  1. preheat oven to 200°C
  2. trim and halve brussels sprouts
  3. cube eggplant and tomatoes
  4. toss vegetables
  5. roast vegetables 25-30 min until tender and caramelized
  6. boil salted water and cook rocchetti pasta al dente
  7. drain pasta and reserve pasta water
  8. combine roasted vegetables and pasta in skillet
  9. stir in reserved pasta water to loosen into a light sauce
  10. taste and adjust seasoning
  11. garnish with parmesan and basil and parsley, then serve

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