Pasta with roasted garden vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red and green bell peppers and yellow; 1/2\" strips | |
| 2 | Red onions; sliced 1/2\" thicke | |
| 2 | Yellow squash; sliced 1/2\" thick | |
| 1 | small | Eggplant; chunked 1\" |
| 6 | larges | Garlic cloves; halved |
| 3 | tablespoons | Extra virgin olive oil |
| ¼ | cup | Italian parsley; finely chopped |
| 1 | teaspoon | Dried thyme |
| OR 2 teas. fresh thyme finely mined | ||
| Salt and pepper | ||
| 1 | pounds | Pasta; (penne, radiatore or |
| ; other) | ||
| ⅓ | cup | Parmesan cheese; grated |
Directions
Preheat oven to 400F. Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly. Add olive oil (1½ tablespoons per pan) and toss veggies to coat evenly. Sprinkle wi/ parsley and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes. Season w/salt and pepper.
Meanwhile, cook pasta. Ladle out ½ cup of pasta liquid and reserve. Drain pasta. Toss with the vegetable, reserved cooking liquid and Parmesan cheese. Sprinkle w/ additional Parmesan, if desired.
Per serving: 415 Calories (kcal); 10g Total Fat; (20% calories from fat); 14g Protein; 69g Carbohydrate; 3mg Cholesterol; 95mg Sodium Food Exchanges: 4 Grain(Starch); ½ Lean Meat; 2½ Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Knoxville News-Sentinel Converted by MM_Buster v2.0n.