Roasted {Summer} Vegetable Pasta

100daysofrealfood.com

Lynn

½ lb whole-wheat spaghetti, boiled according to package directions, drained and set aside

1 eggplant, about 12 to 13 ounces , cut into 1” dice

2 zucchinis, (or other summer squash), about 7 to 8 ounces each, cut into 1” dice

2 roma tomatoes, cut into 1” dice, optional

2 cloves garlic, minced

⅓ cup dry white wine

3 tablespoons olive oil

1 ½ teaspoon salt, or less if tomato sauce has salt added

1 ¼ teaspoon thyme, dried

pepper, to taste

1 15-oz can tomato sauce, organic, unseasoned, preferably with “no salt added”

¾ cup parmesan cheese, freshly grated

Directions at 100daysofrealfood.com

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