3 carrots, peeled and diced
2 medium zucchini, diced
1 medium eggplant, diced
1 red onion, thinly sliced
½ pound green beans, cut into 1-inch pieces
¼ cup olive oil
Kosher salt and fresh ground black pepper
1 tablespoon dried Italian herbs
4 garlic cloves, minced
1 (28-ounce) can diced tomatoes
¼ cup whole milk
1 cup Parmegiano Reggiano cheese, shredded
1 pound pasta, cooked to box instructions
1 cup grape tomatoes, halved
Preheat oven to 450° F.
In a large mixing bowl, toss all vegetables with olive oil, salt, pepper, and dried herbs to coat. Transfer vegetable mixture to a large baking sheet and arrange evenly in 1 layer. Bake until carrots are tender and vegetables begin to brown, stirring after first 10 minutes, about 20 minutes total.
In a 2-quart sauce pan, over medium heat, add garlic and canned tomatoes. Cook for 5 minutes and add milk. Cook an additional 3 minutes before adding ¼ cup of Parmegiano Reggiano cheese. Season sauce to taste with salt and pepper.
Toss pasta with warm vegetables in a large bowl. Add grape tomatoes and enough sauce to lightly coat. Season pasta with salt and pepper to taste and serve garnished with some of the remaining Parmegiano Reggiano cheese.
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