This is my take on my all-time favorite restaurant meal, Evelyn's Favorite Pasta, from the Cheesecake Factory. It's a simple combination of simple ingredients, but so satisfying. Please, adjust to your heart's content! This dish is amazingly open to interpretation based on your own personal taste. :)
12 ounces penne pasta, cooked according to package directions
1 lb broccoli floret
1 lb eggplant, sliced into rounds and then halved
6 sun-dried tomatoes, cut into strips
1 red bell pepper, cut into strips
1 cup artichoke heart, cut in half
1/4 cup kalamata olive, cut in half
4 garlic cloves, roughly chopped
1/4 cup olive oil
1/2 cup fresh basil, thinly sliced
1/4 cup pine nuts, toasted
salt
pepper
shredded parmesan cheese
Steps:
Heat oven to 400.
Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness.
In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste.
Serve with Parmesan at the table.
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