Penne Pasta With Roasted Vegetables

Small pasta with roasted vegetables in simple sauce. Eggplant, butternut, zucchini, red bell pepper, red onion, mixed with penne pasta and seasoned with salt and pepper. Roasted vegetables and pasta tossed with vinegar and garlic.

Ingredients -

1 Eggplant, cut in pieces
1 Butternut Squash, peeled, seeded, cut in pieces
2 Zucchini, cut in pieces
2 Red Bell Peppers, cut in pieces
1 Red Onion, cut in wedges
1 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1 pound Penne Pasta
3 tablespoon Balsamic Vinegar
3 minced cloves Garlic

Preparation:

1. Heat oven to 450 F.

2. Spray 2 roasting pans with cooking spray.

3. Add eggplant, butternut squash, zucchini, bell peppers, red onion, 1/2-teaspoon salt, and 1/8-teaspoon pepper to pans. Toss to coat vegetables with cooking spray.

4. Roast vegetables 30-35 minutes, until browned and tender.

5. Cook pasta according to package instructions. Drain, but reserve 1 cup of the pasta water.

6. In large serving bowl, toss vegetables, prepared pasta, vinegar, garlic, reserved salt and pepper and pasta water.

Cooking Tip

Penne Pasta

Penne is a great pasta shape for this dish, but you can substitute any variety pasta shape.

Squash Tips

Squash Variety

Soft skin squash varieties will be smooth, glossy and should be refrigerated after purchase. Use within a few days for best results.