Herb-Roasted Vegetables With Whole Wheat Rigatoni Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring roasted vegetables and whole wheat rigatoni, seasoned with fresh herbs for a flavorful and satisfying meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 200 g Orange Carrot (Gajar)
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Broccoli Florets
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 10 g Fresh Thyme
• 10 g Rosemary
• 900 g - 1 kg Onion

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large roasting pan, combine 1 medium eggplant (cubed), 2 medium carrots (sliced), 1 1/2 red onions (sliced), 1 cup mushrooms (sliced), and 8 cloves of garlic (minced).
3. 3. Add 2 tablespoons of olive oil, 1/2 teaspoon of thyme, and 1/2 teaspoon of rosemary to the vegetables. Toss everything together to coat evenly.
4. 4. Roast the vegetables in the oven for 40-45 minutes, stirring occasionally, until they are tender and slightly caramelized.
5. 5. While the vegetables are roasting, cook 1 pound of whole wheat rigatoni according to the package instructions. Drain and set aside.
6. 6. After 45 minutes, add 2 cups of broccoli florets to the roasting pan. Roast for an additional 10 minutes until the broccoli is crisp-tender.
7. 7. Combine the roasted vegetables with the cooked rigatoni in a large serving bowl. Toss gently to mix.
8. 8. Sprinkle 2 tablespoons of grated Parmesan cheese over the top before serving. Serve warm and enjoy!