Spring Vegetable Pasta

Spring Vegetable Pasta


  • 1

    pound pasta, such as rotini or fusilli

  • 2

    zucchini, halved lengthwise and sliced into 1-inch pieces

  • 1

    large eggplant, cut into 1-inch pieces

  • 1

    red bell pepper, cut into 1-inch pieces

  • 1

    cup Mina pitted green olives

  • 5

    garlic cloves, halved

  • ½

    cup Mina extra virgin olive oil, plus more for drizzling

  • ½

    cup fresh basil, sliced into thin strips (chiffonade style)

  • ½

    cup Mina harissa

  • ½

    cup grated or shaved Parmesan

  • Salt and black pepper, to taste


  • Step 1

    Bring a large pot of salted water to a boil. Preheat oven to 425 degrees.

  • Step 2

    Place zucchini, eggplant, bell peppers, olives, and garlic on a baking sheet and drizzle with olive oil and salt and pepper. Toss with your hands until vegetables are evenly coated. Roast for 20 minutes or until golden brown.

  • Step 3

    While vegetables are roasting, cook pasta according to package instructions until al dente.

  • Step 4

    When pasta is done, transfer to a large bowl and add harissa and a generous drizzle of olive oil. When vegetables are done, remove from oven and add to pasta. Toss well and salt to taste.

  • Step 5

    Serve with Parmesan and fresh basil. Enjoy!