Pesto Rigatoni with Roasted Vegetables

I love anything pasta. Pasta is one of those dishes I can eat everyday and never get tired of. One main reason why I love it so much is because it can be so quick and easy to make and their are so many different ways to make it. You can use so many different types of sauces, and add ins.

In this specific pasta dish, I used a Rigatoni Pasta and made added roasted vegetables of choice , pesto topped with fetta or parmesan cheese. It's full of delicious flavor and this is a great way to get the kids to eat vegetables and guess what? It is actually very simple to make. I know it may sound like their are so many steps, but trust me once you try this recipe you will make want to make it all the time.

Here are a few tips you need to know:

Tip 1: You can use a store bought Marinara or spaghetti sauce

Tip 2: Once you make the sauce, you can add anything to it like meat or any vegetables of choice, like mushrooms, spinach, eggplant, zucchini will all go will with this sauce.

Here's How to make it:

RECIPE:

INSTRUCTIONS:

1. Cook Pasta on stove as directed on box

2. Cut your red bell peppers, eggplant , onions and season with salt, black pepper, dried oregano and ground chili powder (optional) and bake in the oven for about 20 minutes on 425 degrees Fahrenheit or until it is nicely roasted. Remove from oven and set aside.

3. On a separate pan heat about 2 tbsp of olive oil and sauté garlic and marinara sauce , cook on medium heat for about 5 minutes, than , than add in your pasta, pesto and roasted vegetables , cherry tomatoes and combine everything well, let simmer for abour 5 minutes or until the cherry tomatoes are slightly burst. Taste for seasoning add any additional seasoning if needed.

4. Add fresh chopped basil and parsley and garnish with cheese of choice.

5. Serve and enjoy while hot.

RECIPE:

This recipe Serves about 6 people

INGREDIENTS
1 12 oz Box  Rigatoni
1 Jar of Marinara sauce 
1/2 cup of pesto
2 tbsp olive oil
1 cup shredded Parmesan Cheese or feta ( or more)
about 4-6 garlic cloves chopped, grated or minced

For Vegetables
2 red bell peppers of any peppers of choice
1 medium eggplant
1 red onion
about 1 1/2 cups of cherry tomatoes cut in half or whole

Seasoning for vegetables: 
1/2 tsp salt or to taste
1/2 ground chili powder or paprika 
1/4 tsp black pepper
1 tsp dried oregano
1 tsp dried basil