Balsamic Roasted Vegetable Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great way to use fresh summer vegetables and since I used rotisserie chicken it takes no time. Using a bottled balsamic dressing would make it even easier but I didn't have any on hand so I made my own. Ingredients:
1/2 lb whole wheat penne, cooked according to package |
1 cup rotisserie-cooked chicken, shredded |
2 summer squash, sliced into 1/2 inch pieces |
2 zucchini, sliced into 1/2 inch pieces |
1 pint grape tomatoes |
1 (8 ounce) package frozen sugar snap peas |
4 ounces goat cheese, crumbled |
6 sun-dried tomatoes packed in oil, chopped |
2 tablespoons balsamic vinegar |
1/4 cup olive oil |
1 garlic clove, minced finely |
salt and pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Boil pasta and drain but be sure to reserve some pasta water for later.
3. Combine vinegar, garlic, salt and pepper and whisk in oil.
4. Place squash and zucchini on a baking sheet and brush with balsamic vinaigrette. Roast in oven for about 12-15 minutes or until tender.
5. Brush tomatoes with vinaigrette and add to the pan after about 5 minutes of roasting the other vegetables.
6. Meanwhile heat sugar snap peas according to package directions.
7. Once vegetables are finished cooking add them to the boiled pasta. Then add sugar snap peas, sundried tomatoes, and goat cheese.
8. Drizzle extra balsamic vinaigrette over pasta and add about 1/4 - 1/2 cup pasta water. Toss pasta and serve.
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