Ingredients:
- 8 oz sourdough pasta
- 2 cups mixed vegetables (bell peppers, eggplant, zucchini, etc.), chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup balsamic glaze
- Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C). Toss mixed vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. Cook the sourdough pasta according to package instructions. Drain and set aside.
3. Toss the cooked pasta with roasted vegetables.
4. Drizzle balsamic glaze over the pasta and garnish with fresh basil leaves.
5. Serve with grated Parmesan cheese and fresh basil leaves.
8. Sourdough Pasta with Sun-Dried Tomatoes and Olives
