This pasta! It’s garlicky and salty and packed with so much flavor that it hits the spot in a way a pasta dish hasn’t hit the spot in a long time.
Because it’s summer (which equals too hot to turn on the big oven), I roasted the vegetables in my toaster oven. If you prefer to grill them, do so until they’re starting to blacken.
If you don’t like eggplant, simply omit it. Same with any of the other vegetables. Feel free to bulk the vegetable base up with all your favs (or ones you know your people will eat).
Sprouted Kitchen Cooking Club provides a streamlined plan that takes the effort out of meal planning. Members can purchase individual recipes or subscribe to weekly menu releases.