Roasted Vegetables With Garlic and Pasta |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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You could easily make this a vegetarian meal by omitting the chicken and substituting vegetable broth for the chicken broth. Either way, with or without the chicken, this is a very good dish! Ingredients:
3 medium zucchini, cut in half lengthwise and sliced |
1 leek, sliced (white part only) |
1 medium red bell pepper, cut into 1-inch pieces |
1 medium yellow bell pepper, cut into 1-inch pieces |
1 eggplant, cut in quarters lengthwise and sliced |
6 tablespoons balsamic vinegar, divided |
2 tablespoons olive oil |
10 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon italian spices |
8 ounces penne pasta, uncooked |
2 cups cooked chicken, diced |
1 cup chicken broth |
Directions:
1. Preheat oven to 375 degrees.
2. Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
3. In a small bowl, blend 2 Tbsp balsamic vinegar, oil, garlic, salt, pepper and Italian seasonings. Pour the blended ingredients over the vegetables and toss until covered well.
4. Roast in oven for 45 minutes, stirring twice.
5. While roasting vegetables, cook pasta according to package directions. Drain well.
6. Remove vegetables from oven and pour the remaining balsamic vinegar over the vegetables.
7. In a large bowl, toss together cooked pasta, roasted vegetables, chicken, and chicken broth.
8. Serve with crumbled feta cheese or grated Parmesan cheese over top.
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