Rigatoni And Eggplant With Dried Tomato Pesto

Ingredients

  • 1 medium onion, cut into 8 wedges
  • 2 tablespoons olive oil
  • 1 medium eggplant (about 1 pound), halved lengthwise
  • 2 cups dried rigatoni or penne (6 ounces) or 6 ounces dried fusilli
  • 1/3 cup purchased dried tomato pesto of 1/3 recipe Dried Tomato Pesto
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons crumbled goat cheese or feta cheese (optional)

Description

Almost Any Small Pasta Will Do In This Roasted Eggplant Recipe That Is Tossed With A Saucy Tomato Pesto.

Better Homes and Garden Favicon Better Homes And Garden
View Full Recipe



MS Found Country:US image description
Back to top