Eggplant Roasted Red Pepper And Brie Pasta

Description

Inspired by a trip to the local kc farmers' market 🙂 quick prep, comes together without making too much of a mess. Special enough to serve to friends, healthy/easy enough to make for just yourself! *** the brie cheese i used was a sheep's milk cheese from the market with earthy undertones. If you're local, pick some up!

Ingredients

• Eggplant
• Vidalia Onion
• Garlic Cloves
• Extra Virgin Olive Oil
• Sea Salt
• Black Pepper
• Fresh Basil Leaf
• Roasted Red Peppers
• Brie Cheese
• Linguine

Instructions

1. Preheat oven to 400 degrees
2. Line metal pan with aluminum foil, spray with non-stick cooking spray
3. Place first six ingredients into a ziploc bag
4. Toss to coat
5. Empty contents of ziploc bag onto prepared pan and place in oven to roast for approximately 15 minutes
6. Meanwhile, boil salted water and add pasta
7. Cook to al dente
8. Drain
9. Immediately add brie cheese
10. Toss to coat
11. Add all of roasted veggies, including roasted red pepper
12. Add chopped basil
13. Toss again
14. Serve immediately with fresh, crusty bread and parmesan cheese