Done in under 30 minutes with just 15 minutes of active prepping & cooking this is a veggie & flavor packed pasta that's easy to make with homemade or store bought pesto. Perfect for lunch or dinner, and great heated up the next day.
Set the oven for 475°F (250°C). Bring out a sheet pan and pour in the olive oil. Spread out the chopped eggplant and zucchini, season with salt and pepper and mix well. Roast in the middle of the oven for 15 minutes, mixing once halfway.
2 tablespoon olive oil, 1 small eggplant, 1 small zucchini, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
Cook the pasta in heavily salted water until al dente. Drain but keep about 1.5 dl / ⅔ cups of pasta water in the pot.
⅔ lb dry pasta
Add the pesto to the pasta and pasta water and mix well until creamy. Follow with the roasted zucchini and eggplant, cherry tomatoes and black olives. Mix well, taste test and adjust seasoning if needed, and serve.
⅔ cup pasta cooking water, 1 cup red pesto, 3 cups cherry tomatoes, 2 cups pitted black olives
Pasta - I like fusilli because I like how the sauce clings to it, but you can use your favorite type of pasta