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

dinner · ⏱ 55 min · 4 portions · 45.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/169/rocchetti-pasta-with-brussels-sprouts-tomato-eggplant-and-paprika/