Pasta With Roasted Vegetables |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A rich, robust vegeterian pasta dish. Ingredients:
1 large onion |
1 eggplant |
2 zucchini |
2 bell peppers (red or yellow) |
1 lb plum tomato |
3 garlic cloves |
4 tablespoons olive oil |
1 1/4 cups tomato sauce |
1 lb penne pasta |
basil |
parmesan cheese |
Directions:
1. Preheat over to 475 degrees.
2. Chop vegetables into 1 inch chunks; season with salt and pepper.
3. Pour olive oil and chopped garlic over vegetables.
4. Roast for 35 minutes.
5. Scrape vegetables into sauce pan, add tomatoe sauce, and heat.
6. Cook pasta until al dente.
7. Serve hot and sprinkle with chopped basil and parmesan on top.
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