PREP TIME: 15 min
TOTAL TIME: 55 min
1 lb eggplant, cut into cubes
1 lb sm tomatoes (2″ diameter), halved
1 lg red bell pepper, coarsely chopped
1 lg onion, coarsely chopped
8 oz quinoa rotelle (we used Ancient Harvest) or whole wheat fusilli
¼ c basil pesto
4 Tbsp chopped fresh basil
¼ c finely grated Parmesan
1. HEAT broiler. Arrange eggplant, tomatoes (cut side up), bell pepper, and onion on large baking sheet coated with olive oil spray. Coat vegetables with olive oil spray and season with 1/4 tsp each salt and black pepper. Broil, stirring vegetables (except tomatoes) halfway through cooking, until tomatoes are slightly charred and giving up their juices and remaining vegetables are golden brown and tender, about 6 minutes for tomatoes and 18 minutes for eggplant, bell pepper, and onion.
2. HEAT oven to 375°F. Prepare pasta per package directions. Drain and toss in bowl with broiled vegetables, pesto, and 2 Tbsp of the basil. Spoon into shallow baking dish (about 2 qt) and top with cheese.
3. COVER with foil and bake until heated through, 15 to 20 minutes. Sprinkle with remaining 2 Tbsp basil.
NUTRITION (per serving) 237 cal, 6 g pro, 42 g carb, 7 g fiber, 7 g sugars, 6 g fat, 1 g sat fat, 228 mg sodium