Back to Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes All Reviews for Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes Recipe Summary prep: 15 mins total: 45 mins Servings: 6

Ingredients Ingredient Checklist 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces 1 large onion, halved and cut into 1/2-inch wedges 2 pints (4 cups) cherry tomatoes Coarse salt and ground pepper 1/4 cup olive oil 3/4 pound whole-wheat penne, (or other short, tubular pasta) 1/4 cup sliced, pitted Kalamata or oil-cured black olives 1/2 cup finely grated Parmesan cheese, plus more for serving

Cook’s Notes Whole-wheat pasta contains more fiber and is slightly chewier and nuttier tasting than regular pasta.

Gallery Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes

Recipe Summary prep: 15 mins total: 45 mins Servings: 6

Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes

Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes

Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes

Recipe Summary prep: 15 mins total: 45 mins Servings: 6

Recipe Summary

prep: 15 mins total: 45 mins

Servings: 6

prep: 15 mins

total: 45 mins

prep:

15 mins

total:

45 mins

Servings: 6

6

Ingredients

Ingredients

  • 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces 1 large onion, halved and cut into 1/2-inch wedges 2 pints (4 cups) cherry tomatoes Coarse salt and ground pepper 1/4 cup olive oil 3/4 pound whole-wheat penne, (or other short, tubular pasta) 1/4 cup sliced, pitted Kalamata or oil-cured black olives 1/2 cup finely grated Parmesan cheese, plus more for serving

Directions

Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

Cook’s Notes Whole-wheat pasta contains more fiber and is slightly chewier and nuttier tasting than regular pasta.

Cook’s Notes

Whole-wheat pasta contains more fiber and is slightly chewier and nuttier tasting than regular pasta.

Reviews (5)

 Add Rating & Review     58 Ratings   5 star values:        15    4 star values:        9    3 star values:        14    2 star values:        14    1 star values:        6

Reviews (5)

Add Rating & Review     58 Ratings   5 star values:        15    4 star values:        9    3 star values:        14    2 star values:        14    1 star values:        6

Add Rating & Review

58 Ratings 5 star values: 15 4 star values: 9 3 star values: 14 2 star values: 14 1 star values: 6

58 Ratings 5 star values: 15 4 star values: 9 3 star values: 14 2 star values: 14 1 star values: 6

58 Ratings 5 star values: 15 4 star values: 9 3 star values: 14 2 star values: 14 1 star values: 6

  • 5 star values: 15 4 star values: 9 3 star values: 14 2 star values: 14 1 star values: 6

    Martha Stewart Member     Rating: Unrated       10/26/2011   This is a very good recipe. I made it w/out olives because I had none. I know it would be great with olives, too!.  

Martha Stewart Member     Rating: 5 stars       09/04/2011   This was delicious and very easy to make. Thank you!  

Martha Stewart Member     Rating: Unrated       09/30/2010   I love this cold the next day and more grated Parmesan, sometimes ome more olive oil and a a splash of lemon juice. I always under cook my pasta a litte too.  

Martha Stewart Member     Rating: Unrated       09/05/2010   absolutely delicious and healthy. Love it!  

Martha Stewart Member     Rating: Unrated       03/09/2009   This is fantastic dish, very easy to make and it doesn't take a lot of time. Besides it is very healthy. Thank you !

    Martha Stewart Member

    Rating: Unrated 10/26/2011

This is a very good recipe. I made it w/out olives because I had none. I know it would be great with olives, too!.

Rating: Unrated

Rating: 5 stars 09/04/2011

This was delicious and very easy to make. Thank you!

Rating: 5 stars

Rating: Unrated 09/30/2010

I love this cold the next day and more grated Parmesan, sometimes ome more olive oil and a a splash of lemon juice. I always under cook my pasta a litte too.

Rating: Unrated 09/05/2010

absolutely delicious and healthy. Love it!

Rating: Unrated 03/09/2009

This is fantastic dish, very easy to make and it doesn’t take a lot of time. Besides it is very healthy. Thank you !

All Reviews for Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest