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

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

56.7 g rocchetti pasta 113.4 g brussels sprout 0.25 pieces eggplant 0.5 pieces tomato 14.79 ml olive oil 2.46 ml paprika salt to taste pepper to taste parmesan cheese to taste basil to taste parsley to taste preheat oven to 200°C trim and halve brussels sprouts cube eggplant and tomatoes toss vegetables with olive oil, paprika, salt, and pepper roast vegetables 25-30 min 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 Rocchetti Pasta with Brussels Sprouts, Tomato, Eggplant, and Paprika rocchetti pasta salt parmesan cheese basil parsley