Roasted Veggie Pasta

Servings: 4

Ingredients:

• 1 Eggplant (large, diced into half-inch pieces)

• 1 Zucchini (medium, chopped)

• 2 cups Cherry Tomatoes

• 2 Carrots (medium, sliced)

• 1/2 cup Red Onion (large, sliced)

• 3 Garlic (cloves, minced)

• 2 1/2 tbsp Thyme (fresh)

• 1/4 tsp Sea Salt (to taste)

• 10 oz Chickpea Pasta (dry)

• 2 tbsp Balsamic Vinegar (to taste)

Directions:

• Preheat the oven to 425ºF (220ºC). Line your baking sheets with parchment paper.

• In a large bowl, toss together everything except the pasta and balsamic vinegar. Transfer to the baking sheets and spread the veggies in an even layer. Roast for 20 minutes.

• Meanwhile, cook the pasta according to the package directions. Drain the water and return the pasta to the pot.

• Add the roasted veggies to the cooked pasta and stir in the balsamic vinegar. Taste and adjust the salt, thyme, or balsamic vinegar as needed. Enjoy!

Nutritional Info:

• Protein: 21g

• Fat: 5g

• Carbs: 60g

• Fibre: 17g

• Cals: 324