Pasta with Roasted Vegetables & Basil

This bright and colorful pasta loaded with fresh vegetables makes for a quick, satisfying dinner. Leftovers became a pasta salad for lunches during the work week.

(makes around 4 large servings)

Ingredients:
1 small eggplant
1 zucchini
1 red pepper
2 cups cherry tomatoes
1 tsp salt
8 oz whole wheat pasta
4 tablespoons olive oil
4 cloves garlic
1 tsp pepperinco (or hot pepper) oil (or more, depending on spice preference)
1 handful of basil, roughly chopped.

Directions:
Preheat oven to 425'.

Line a baking sheet with tinfoil. Peel and chop all vegetables into small, 1 inch cubes. Toss vegetables with 2 tablespoons of olive oil and 1 tsp of salt. Roast for 20 minutes, or until vegetables are cooked through.

Meanwhile, heat remaining two tablespoons of olive oil with the hot pepper oil in a large frying pan. Add the garlic cloves and simmer in the oil until cloves have turned brown. Remove garlic cloves. Prepare pasta according to directions.

Add pasta to the oil mixture as well as the roasted vegetables. Toss to incorporate thoroughly and cook for an additional 5 minutes. Add the chopped basil and serve.