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Spicy Pasta with Roasted Vegetables, Olives and Sun-dried Tomatoes

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Spicy Pasta with Roasted Vegetables, Olives and Sun-dried Tomatoes

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 People
Calories 375.17


  • 16 Ounces Spiral Pasta
  • 1 large Chinese Eggplant
  • 3 Medium Red Bell Peppers
  • 4 cup ss small broccoli florets
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 medium Red Onion thinly sliced
  • 6 Medium Garlic cloves peeled and sliced
  • 1/2 cup s Sun-dried tomatoes jarred in oil
  • 2 Tablespoons Oil from Sun-dried tomato jar
  • 1 cup s pitted Kalamata olives
  • 1/2 cup s minced fresh parsley
  • 2 Tablespoons balsamic vinegar
  • 2 Teaspoons cayenne pepper feel free to add more to taste
  • pinch salt to taste
  • pinch ground pepper to taste


  • Heat the oven to 425 degrees. Lightly oil the bottom of a large roasting pan.
  • Combine the eggplant, bell pepper, broccoli, onion and garlic in a mixing bowl. Drizzle with EVOO, then stir together and put in roasting pan.
  • Roast the vegetable for 20-25minutes, stirring every few minutes. Remove from the oven and toss with the cooked pasta and oil from the sun-dried tomatoes jar. Add dried tomatoes, olives, parsley and balsamic vinegar. Add Cayanne Pepper, Salt and Ground Pepper to taste.
  • If you like yours with a spicy kick, go heavier on the Cayenne. It tastes great as a left over too!
Author: Jody Pinchin
Calories: 375.17kcal


Calories: 375.17kcal | Carbohydrates: 52.25g | Protein: 11.04g | Fat: 14.09g | Cholesterol: 0.22mg | Sodium: 188.1mg | Potassium: 498.7mg | Fiber: 4.93g | Sugar: 6.39g | Vitamin A: 570.08IU | Vitamin C: 86.8mg | Calcium: 71.82mg | Iron: 3.49mg

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