Roasted Vegetable Penne Pasta
Description
Prepare this wonderfully delicious recipe as written or substitute with some of your favorite veggies. It's great for meatless Mondays or even as a side dish. It's great hot or cold.
Ingredients
2 medium zucchini
1 medium eggplant
2 pints grape tomatoes, sliced in halves
1/4 c. extra virgin olive oil
1 c. plus 2 T. grated Parmesan cheese, divided
3 cloves garlic, minced or grated
1 lb. dry penne pasta
salt and pepper, to taste
Directions
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Preheat oven to 400 degrees. Line 2 cookie sheets with parchment paper.
Wash vegetables; dry; cut into bite sized pieces, about 1/2 inches.
Separate veggies between 2 pans; sprinkle with salt and pepper.
Roast for 40-45 minutes, placing 1 pan on the top rack and the 2nd on the bottom rack; rotate top and bottom pans and stir vegetables every 15 minutes. When vegetables start to brown around the edges, they are done.
About 15-20 minutes before vegetables are done, prepare penne pasta. Bring an 8 quart pot of water to a boil; add pasta and a handful of salt. Cook pasta to al dente, according to package directions, about 7-10 minutes. Drain; pour pasta into a large serving bowl, add hot roasted vegetables on top.
Drizzle 1/4 c. olive oil over the top; add garlic and 1 c. cheese; toss well to combine.
Sprinkle top with Parmesan cheese. Serve.
8 servings.