Roasted Eggplant And Asparagus Pasta Salad Recipes

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EGGPLANT AND ASPARAGUS NAPOLEONS



Eggplant and Asparagus Napoleons image

Provided by Giada De Laurentiis

Categories     appetizer

Time 43m

Yield 4 servings

Number Of Ingredients 9

1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices
16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1 (15-ounce) container whole milk ricotta
1/2 cup chopped fresh basil
1/2 cup grated Pecorino Romano
Zest and juice of 1 large lemon
Salt and freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
  • For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
  • For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
  • To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.

Nutrition Facts : Calories 288 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 62 milligrams, Sodium 457 milligrams, Carbohydrate 13 grams, Fiber 6 grams, Protein 19 grams, Sugar 5 grams

EGGPLANT AND SAUSAGE PASTA SALAD



Eggplant and Sausage Pasta Salad image

Provided by Nancy Fuller

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt
1 pound bowtie (farfalle) pasta
2 tablespoons plus 1/4 cup olive oil
1 medium eggplant (1 pound), cut into 1-inch cubes
Freshly ground black pepper
3/4 pound Italian turkey sausage, casings removed
1 pint (10 ounces) grape tomatoes, sliced in half
4 cloves garlic, chopped
1/2 large lemon, juiced
1/4 cup fresh basil leaves, torn
2 tablespoons roughly chopped fresh parsley
1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
  • Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine.
  • Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes.
  • Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature.

ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound bowtie pasta
1 pound asparagus, ends trimmed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
Zest and juice of 1/2 lemon
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1/4 cup thinly sliced fresh chives
1 (4-ounce) container crumbled goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

ASPARAGUS PASTA SALAD



Asparagus Pasta Salad image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Steps:

  • Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
  • Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

ROASTED ASPARAGUS SALAD



Roasted Asparagus Salad image

Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

3 pounds fresh asparagus, trimmed
1/4 cup olive oil
2 garlic cloves, minced
DRESSING:
1/4 cup olive oil
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon cider or red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED EGGPLANT AND ASPARAGUS PASTA SALAD



Roasted Eggplant and Asparagus Pasta Salad image

This pasta salad is not only delicious, but very versatile. It can be used as an appetizer or a side dish. It's great because it is not a traditional pasta salad. It's something I came up with for my daughter's 1st birthday and have been making ever since.

Provided by Marni

Categories     Pasta Salad

Time 3h35m

Yield 12

Number Of Ingredients 13

1 pound fresh asparagus, trimmed
2 eggplant, cut crosswise into 3/4-inch-thick slices
¼ cup extra-virgin olive oil, or as needed
garlic powder, or to taste
1 (1 pound) package whole-wheat penne pasta
1 ⅓ tablespoons extra-virgin olive oil, or as needed
1 ⅓ tablespoons grated Parmesan cheese
½ lemon, juiced
¼ cup grated Parmesan cheese
2 teaspoons balsamic vinegar, or to taste
1 dash Worcestershire sauce
1 pinch salt-free seasoning blend
freshly ground black pepper

Steps:

  • Place a baking rack in the top of the oven.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with aluminum foil.
  • Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
  • Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
  • Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.
  • Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
  • Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
  • Sprinkle pasta salad with salt-free seasoning and black pepper.
  • Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 27.6 g, Cholesterol 2 mg, Fat 7.5 g, Fiber 3.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 52.2 mg, Sugar 1.6 g

ROASTED EGGPLANT AND ASPARAGUS PASTA SALAD



Roasted Eggplant and Asparagus Pasta Salad image

This pasta salad is not only delicious, but very versatile. It can be used as an appetizer or a side dish. It's great because it is not a traditional pasta salad. It's something I came up with for my daughter's 1st birthday and have been making ever since.

Provided by Marni

Categories     Pasta Salad

Time 3h35m

Yield 12

Number Of Ingredients 13

1 pound fresh asparagus, trimmed
2 eggplant, cut crosswise into 3/4-inch-thick slices
¼ cup extra-virgin olive oil, or as needed
garlic powder, or to taste
1 (1 pound) package whole-wheat penne pasta
1 ⅓ tablespoons extra-virgin olive oil, or as needed
1 ⅓ tablespoons grated Parmesan cheese
½ lemon, juiced
¼ cup grated Parmesan cheese
2 teaspoons balsamic vinegar, or to taste
1 dash Worcestershire sauce
1 pinch salt-free seasoning blend
freshly ground black pepper

Steps:

  • Place a baking rack in the top of the oven.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with aluminum foil.
  • Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
  • Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
  • Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.
  • Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
  • Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
  • Sprinkle pasta salad with salt-free seasoning and black pepper.
  • Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 27.6 g, Cholesterol 2 mg, Fat 7.5 g, Fiber 3.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 52.2 mg, Sugar 1.6 g

PASTA SALAD WITH ROASTED EGGPLANT GIBB



Pasta Salad with Roasted Eggplant Gibb image

Categories     Salad     Pasta     Side     Roast     Picnic     Basil     Pine Nut     Eggplant     Bell Pepper     Summer     Potluck     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes
1 tablespoon coarse salt
5 tablespoons olive oil
1/2 pound rotelle (wagon wheel pasta)
2 red bell peppers, roasted and chopped
1/4 cup pine nuts, toasted golden
2 tablespoons finely chopped fresh parsley leaves
1/4 cup fresh basil leaves, washed well, spun dry, and finely shredded
1 garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 300°F.
  • In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
  • Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
  • In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
  • In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
  • In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.

ROASTED EGGPLANT SALAD



Roasted Eggplant Salad image

In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 12

4 medium eggplants (about 4 pounds)
1 tablespoon white-wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons vegetable oil
4 tablespoons minced red onion
2 medium garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh mint, for garnish
1 teaspoon minced fresh flat-leaf parsley, for garnish

Steps:

  • Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
  • Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
  • Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

I have not made this yet, putting here for safe-keeping. I just saw the Neely's make this and it looked delicious! Time does not include letting the salad rest for 30 minutes, so plan ahead. From Food Network, Down Home with the Neely's.

Provided by Scoutie

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb bow tie pasta
1 lb asparagus, ends trimmed
olive oil, for drizzling
kosher salt
fresh ground black pepper
1 shallot, finely chopped
1 garlic clove, finely chopped
2 teaspoons Dijon mustard
1/2 lemon, zest and juice of
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
kosher salt
black pepper, freshly ground
1/4 cup fresh chives, thinly sliced
1 (4 ounce) container goat cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces.
  • Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper.
  • Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes.
  • Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl.
  • Drizzle with dressing and toss.
  • Add the crumbled goat cheese, toss and let sit for 30 minutes before serving.

Nutrition Facts : Calories 517.8, Fat 21.6, SaturatedFat 6.3, Cholesterol 78.8, Sodium 1067, Carbohydrate 63.5, Fiber 7, Sugar 3.8, Protein 20.5

ROASTED ASPARAGUS PASTA WITH GARLIC BUTTER



Roasted Asparagus Pasta With Garlic Butter image

I was sent a link to a wonderful sounding asparagus pasta recipe with balsamic butter by a wonderful friend of mine. It sounded so good, but had a few ingredients that I didnt have on hand, so I created my own version of it. Here it is: An Italian Dish with a small Asian twist to it. I hope youll enjoy it! :)

Provided by Lalaloula

Categories     Penne

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

500 g green asparagus, cleaned and cut into 1 inch pieces
3 teaspoons oil
180 g whole wheat penne (or use bow ties or corkscrew macaroni)
1 tablespoon sesame seeds
1 -3 tablespoon garlic butter (for me 1 tbs is plenty, but adjust according to your liking)
1/4 cup parmesan cheese, freshly grated
1 1/2 tablespoons fresh chives, chopped
salt and black pepper

Steps:

  • Boil pasta in salted water according to package directions until al dente.
  • Meanwhile toss the asparagus with the oil, sprinkle with salt and black pepper to taste and roast in the preheated oven at 200°C/400°F for 10-15 minutes. It should be roasty, but not too dark.
  • During the last five minutes of roasting add the sesame seeds to get them nice and toasty, too.
  • Drain pasta and add to a big mixing bowl. Add the butter (as much as you need to get the pasta shiny) and cheese. Mix well.
  • Remove the asparagus and sesame seeds from the oven and toss with the pasta. Sprinkle with chives.
  • Enjoy. :).

Nutrition Facts : Calories 504.9, Fat 14.1, SaturatedFat 3.7, Cholesterol 11, Sodium 203.9, Carbohydrate 79.2, Fiber 13.3, Sugar 4.9, Protein 24.4

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT



Pasta Salad With Roasted Eggplant, Chile and Mint image

This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Steps:

  • Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
  • Place tomato in large bowl and sprinkle lightly with salt.
  • Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
  • While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
  • Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams

ROASTED EGGPLANT AND ASPARAGUS SOUP RECIPE



Roasted Eggplant And Asparagus Soup Recipe image

Provided by á-174942

Number Of Ingredients 15

3 medium eggplants - (4-lbs) halved lengthwise
1 garlic clove split in half
2 garlic cloves finely chopped
1/4 cup olive oil divided
Salt to taste
Freshly-ground black pepper to taste
4 celery stalks finely chopped
1 red onion finely chopped
2 leeks thinly sliced
3 shallots finely chopped
1 cup white wine
12 cups vegetable stock
2 pounds medium asparagus coarsely chopped
1/4 cup fresh or store-bought pesto
1 cup shaved Parmesan - (3 oz)

Steps:

  • Heat the oven to 400 degrees. Rub the eggplant halves with the cut clove of garlic, 2 tablespoons of the olive oil, and salt and pepper to taste. Place in a baking dish and roast until the eggplant halves are browned and have softened, about 20 minutes. Meanwhile, cook the celery, onion, leeks, shallots and chopped garlic in a heavy pot with the remaining 2 tablespoons of olive oil over medium heat until translucent, 15 to 20 minutes. Add the white wine and cook until all the liquid has evaporated, about 10 minutes. Add the vegetable stock and continue to simmer. Peel the eggplant and add the flesh to the pot. Add the asparagus and simmer until the asparagus is very tender, about 15 minutes. Add the pesto sauce. Puree the soup in batches in a blender until smooth. Season with salt and pepper. Garnish each serving with the shaved Parmesan. This recipe yields 8 to 10 servings. Each of 10 servings: 265 calories; 1,061 mg. sodium; 10 mg. cholesterol; 12 grams fat; 3 grams saturated fat; 30 grams carbohydrates; 11 grams protein; 5.89 grams fiber.

ROASTED EGGPLANT AND ASPARAGUS PASTA SALAD



Roasted Eggplant and Asparagus Pasta Salad image

This pasta salad is not only delicious, but very versatile. It can be used as an appetizer or a side dish. It's great because it is not a traditional pasta salad. It's something I came up with for my daughter's 1st birthday and have been making ever since.

Provided by Marni

Categories     Pasta Salad

Time 3h35m

Yield 12

Number Of Ingredients 13

1 pound fresh asparagus, trimmed
2 eggplant, cut crosswise into 3/4-inch-thick slices
¼ cup extra-virgin olive oil, or as needed
garlic powder, or to taste
1 (1 pound) package whole-wheat penne pasta
1 ⅓ tablespoons extra-virgin olive oil, or as needed
1 ⅓ tablespoons grated Parmesan cheese
½ lemon, juiced
¼ cup grated Parmesan cheese
2 teaspoons balsamic vinegar, or to taste
1 dash Worcestershire sauce
1 pinch salt-free seasoning blend
freshly ground black pepper

Steps:

  • Place a baking rack in the top of the oven.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with aluminum foil.
  • Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
  • Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
  • Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.
  • Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
  • Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
  • Sprinkle pasta salad with salt-free seasoning and black pepper.
  • Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 27.6 g, Cholesterol 2 mg, Fat 7.5 g, Fiber 3.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 52.2 mg, Sugar 1.6 g

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Turn the eggplant and grill until tender and well marked on the second sides, another 3 to 4 minutes. The interior should be grayish and soft rather than white and hard. Dice the eggplant. In a large bowl, combine the cooked pasta and 1-1/2 cups of the diced eggplant. Add the pepper, basil or parsley, feta, and vinaigrette and toss.
From finecooking.com


ASPARAGUS PASTA SALAD - BEYOND THE CHICKEN COOP
2020-03-06 Drain pasta and place in a bowl. Allow to cool until warm. Pour prepared vinaigrette over orzo and stir to combine. Allow orzo to cool until at room temperature. Add blanched asparagus, chopped tomatoes, green onions and sliced basil. Stir gently. Add salt and pepper to taste. Cover and refrigerate or serve right away.
From beyondthechickencoop.com


ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING RECIPE - EATINGWELL
Step 1. Preheat oven to 450 degrees F. Advertisement. Step 2. Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper.
From eatingwell.com


10 BEST EGGPLANT ASPARAGUS RECIPES | YUMMLY
olive oil, olive oil, lemon juice, nutmeg, aged gouda, cooked pasta and 5 more Cured Ham and Asparagus Pizza Pork onions, honey-cured ham, dry sherry, garlic Alfredo sauce, cornmeal and 4 …
From yummly.com


EGGPLANT PASTA SALAD RECIPE | MYRECIPES
Step 1. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant and tomatoes.In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 …
From myrecipes.com


ROASTED ASPARAGUS WITH CHOPPED EGG SALAD RECIPE | MYRECIPES
With a slotted spoon, lift eggs from water and immerse in cold water until cool. The asparagus can be roasted (step 1) up to 2 hours ahead; cover loosely and let stand at room temperature. The chopped egg salad can be made (step 2) up to 1 day ahead; wrap airtight and chill. Bring to room temperature, then spoon over asparagus just before ...
From myrecipes.com


10 EGGPLANT SALAD RECIPES YOU'LL WANT TO MAKE TONIGHT
Cooking eggplant transforms it from spongy, bitter, and basically inedible to buttery soft, rich, and savory. And whether it's grilled, pan-fried, or roasted, eggplant makes salads notably more substantial. From Italian Eggplant Salad to Eggplant Salad with Feta and Pomegranate, these recipes use this versatile purple plant to its full potential.
From allrecipes.com


ROASTED ASPARAGUS AND SPINACH PASTA SALAD - THE MIDNIGHT BAKER
Instructions. Cook penne per package instructions. Rinse and drain; set aside. Preheat oven to 400 degrees F. Lay the asparagus on a baking sheet and drizzle with the 2 tbs olive oil; toss to coat. Sprinkle with the 1/4 tsp salt. Roast asparagus for 8-10 minutes, or until it's crisp/tender. Stir after 5 minutes.
From bakeatmidnite.com


ROASTED VEGETABLE PASTA SALAD RECIPE W/EGGPLANT, ZUCCHINI & FETA
2013-04-08 Cut the eggplant slices into quarters and the zucchini slices in half. Set aside. Cook the pasta according to pasta directions. Drain and rinse with cold water. Toss the pasta with the lemon juice, 1/4 cup olive oil and pepper. Add the eggplant, zucchini, roasted red peppers, kalamata olives, feta cheese and basil to the pasta.
From cookincanuck.com


21+ EASY EGGPLANT RECIPES YOU’LL LOVE! - THE MEDITERRANEAN DISH
2 days ago Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling. Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside.
From themediterraneandish.com


RECIPE: FETA & EGGPLANT PASTA SALAD - KITCHN
2020-01-29 For the salad: Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper. Bring a large pot of salted water to a boil. Place the eggplant on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and toss to combine. Roast until golden, tender, and caramelized, about 30 minutes.
From thekitchn.com


ROASTED ASPARAGUS SALAD RECIPE | MYRECIPES
Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired. Advertisement. Step 2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl. Step 3.
From myrecipes.com


ROASTED EGGPLANT PASTA RECIPE | EATINGWELL
Preheat oven to 450 degrees F. Toss eggplant, tomatoes, onion, salt, crushed red pepper and 2 tablespoons oil together on a rimmed baking sheet. Spread in an even layer and roast until browned and tender, about 20 minutes. Meanwhile, cook pasta according to …
From eatingwell.com


ROASTED EGGPLANT PASTA RECIPE FROM RACHAEL RAY | PASTA ALLA …
Place a pot of water on to boil for pasta. Thinly slice the eggplant into rounds and arrange on kitchen towels, then salt, drain 20 to 30 minutes, and press excess water out. Arrange the eggplant on the parchment-lined sheet tray and spray on both sides lightly with oil, roast until browned and tender, about 15 minutes, then remove from oven.
From rachaelrayshow.com


PASTA SALAD WITH EGGPLANT, TOMATOES AND BASIL RECIPE
2021-06-29 1/2 cup extra virgin olive oil, plus extra for brushing eggplant. salt and freshly ground black pepper. 1 clove garlic, minced. 1/2 teaspoon …
From today.com


BEST ROASTED ASPARAGUS SALAD RECIPE - GOOD HOUSEKEEPING
2021-02-11 Directions. Heat oven to 425°F. On a small rimmed baking sheet, toss asparagus with 1 tablespoon oil and ¼ teaspoon each salt and pepper. Roast until just tender, 8 to 12 minutes; transfer to ...
From goodhousekeeping.com


ROASTED EGGPLANT & TOMATO ORZO PASTA - COOKIE AND KATE
2015-09-28 To prepare the dressing, whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes and freshly ground black pepper. Drizzle it over the warm orzo and toss to coat. Add the roasted eggplant, tomatoes, feta, basil, parsley and pine nuts. Toss to combine.
From cookieandkate.com


ROASTED ASPARAGUS & TOMATO PENNE SALAD & GOAT CHEESE RECIPE
Preheat oven to 400°. Advertisement. Step 2. Cook pasta according to package directions, omitting salt and fat; drain and set aside. Step 3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with …
From myrecipes.com


RECIPES/ROASTED-EGGPLANT-AND-ASPARAGUS-PASTA.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


ROASTED EGGPLANT SALAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING - JUST A TASTE
2022-03-19 Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water. Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the ...
From justataste.com


HARISSA EGGPLANT RECIPE - THERESCIPES.INFO
https://www.bonappetit.com › recipe › harissa-roasted-eggplant. See more result ›› See also : Bon Appetit Eggplant , 100. Visit site . Share this result ×. Harissa-Roasted Eggplant With Fried Capers Recipe | Bon ... Copy the link and share. Tap To Copy Harissa Grilled Eggplant Recipe - Cooking Light hot www.cookinglight.com. https://www.cookinglight.com › recipes › harissa …
From therecipes.info


ROASTED ASPARAGUS PASTA SALAD - MY SUBURBAN KITCHEN
2016-04-12 Roasted Asparagus Pasta Salad Ingredients: 16 oz rotini pasta 1 lb asparagus, trimmed and cut into 2-inch pieces 2 tsp kosher salt 1 Tbsp olive oil 1 cup halved cherry tomatoes 1/3 cup thinly sliced red onion 1/3 cup crumbled goat cheese Dressing: 1/3 cup plain Greek yogurt 2 Tbsp mayonnaise 1 Tbsp Dijon mustard 2 Tbsp lemon juice 2 Tbsp olive oil 1 Tbsp fresh …
From mysuburbankitchen.com


RECIPE: ROASTED RHUBARB AND ASPARAGUS PASTA SALAD - TWIN CITIES
2015-05-13 2 medium rhubarb stalks (about 8 ounces total) 8 ounces asparagus. 2 large cloves garlic. 2 tablespoons olive oil, plus more as needed. 1/2 teaspoon sea salt, or more as needed
From twincities.com


ROASTED EGGPLANT AND QUINOA SALAD WITH FETA - SLENDER KITCHEN
Preheat the oven to 425 degrees. Toss the eggplant with the olive oil, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes, shaking the pan once or twice during cooking. 3. Meanwhile cook the quinoa. Bring the quinoa and vegetable broth to a boil. Turn down to a simmer and cover.
From slenderkitchen.com


CHARRED EGGPLANT AND WALNUT PESTO PASTA SALAD - SMITTEN KITCHEN
2016-06-07 Freshly ground black pepper and/or red pepper flakes. Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain. Prepare eggplant: Trim eggplant and slice into 1/2-inch coins. Brush both sides with olive oil and sprinkle with salt and freshly ground black pepper. Heat grill to medium-high.
From smittenkitchen.com


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