Pasta with roasted garden vegetables

Yield: 6 servings

Measure 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

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.

Similar recipes