So, let me tell you how deliciously, yummy this meal was! For you non veggies out there, you won't even miss the meat! Seasonal summer veggies, feta cheese and pesto make this pasta to die for! The balsamic glaze on these Brussels makes this side a perfect match for this pasta. Eat it hot or chill for the next day and bring it to a cookout and I promise you the will both be a hit!
Summer Veggie Pasta
1lb whole grain pasta
3 small Italian eggplant, cut into bite size pieces
2 medium summer squash, cut into bite size pieces
1 jar artichoke hearts, halved
2 tomatoes, diced
pesto, either homemade or from Trader Joe's is best, enough to coat pasta and veggies
crumbled feta cheese, to taste
Brussels Sprouts, cleaned, stemmed, and halved
1lb Brussels sprouts
local raw honey
(sorry I didn't measure anything.)
Cook pasta as directed and set aside in a large bowl.
Preheat oven to 450 degrees. Mix vinegar, evoo, basil, garlic powder, oregano, and honey in separate bowl. Combine Brussels sprouts and dressing and spread out on a baking sheet. Cook for 20 minutes.
Heat EVOO in medium saucepan on medium-high heat. Add in eggplant and let cook until just before fully cooked. Then add in summer squash and cook until squash is almost fully cooked as well. Lastly, add in artichokes and tomatoes. Let cook until tomatoes cook down and artichokes are hot. Add cooked veggies into the same bowl as pasta and add pesto to it. Once pasta and veggies are coated with pesto, add in feta cheese.
Serve with a side of Brussels sprouts or pop it in the fridge overnight and chill for a pasta salad!