Free Recipe Pasta With Roasted Garden Vegetables
Recipe Type: I Recipes
Recipe Preparation: bake
Cooking Ingredients for Pasta With Roasted Garden Vegetables Recipe
1 Red and green bell peppers
-and yellow; 1/2 strips
2 Red onions; sliced 1/2
-thicke
2 Yellow squash; sliced 1/2
-thick
1 sm Eggplant; chunked 1
6 lg Garlic cloves; halved
3 tb Extra virgin olive oil
1/4 c Italian parsley; finely
-chopped
1 ts Dried thyme
OR 2 teas. fresh thyme
-finely mined
Salt and pepper
1 lb Pasta; (penne, radiatore or
; other)
1/3 c Parmesan cheese; grated
Pasta With Roasted Garden Vegetables Preparation
Preheat oven to 400F. Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly. Add olive oil (1.5 tablespoons per pan) and toss veggies to coat evenly. Sprinkle wi/ parsley and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes. Season w/salt and pepper. Meanwhile, cook pasta. Ladle out 1/2 cup of pasta liquid and reserve. Drain pasta. Toss with the vegetable, reserved cooking liquid and Parmesan cheese. Sprinkle w/ additional Parmesan, if desired. Per serving: 415 Calories (kcal); 10g Total Fat; (20% calories from fat); 14g Protein; 69g Carbohydrate; 3mg Cholesterol; 95mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Knoxville News-Sentinel Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 6
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