Yield: 6 servings
|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|
|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.