Penne Pasta with Roasted Veggies |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Another simple, vegetarian pasta and veggie dish; VERY low in fat and calories, and the balsamic vinegar works it's wonders once again! I eat this often during lent, and leftovers are also good cold the next day. Ingredients:
1 (1 lb) eggplant, cut into 1-inch pieces |
1 small butternut squash, peeled,seeded,and cut into 1-inch pieces |
2 zucchini, halved lenghtwise,and cut into 1-inch pieces (1 lb. each) |
2 red peppers, cored,seeded,and cut into 1-inch pieces |
1 small onion, coarsely chopped |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 (16 ounce) box penne pasta |
3 tablespoons balsamic vinegar |
3 -4 cloves garlic, minced |
Directions:
1. Heat oven to 450 degrees.
2. Coat 2 shallow baking pans with cooking spray.
3. Mix eggplant, squash, zucchini, peppers, onion, 1/2 tsp salt, 1/8 tsp pepper in large bowl.
4. Coat veggies with cooking spray and toss.
5. Divide between 2 pans.
6. Roast in oven 35 minutes until lightly browned and tender.
7. Cook pasta according to package and drain, reserving 1 cup liquid.
8. Toss veggies, pasta, vinegar, garlic, remaining salt and pepper with enough pasta liquid to moisten.
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