Penne With Roasted Vegetables

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* Exported from MasterCook *

 

Penne With Roasted Vegetables

 

Recipe By : Family Circle Magazine, 2/12/02, page 128

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant -- (1 pound)

- in 1-inch pieces

1 small butternut squash -- (1 pound)

peeled and seeded

and cut in 1-Inch pieces

2 zucchini halved lengthwise -- (about 1 pound)

cut into 1-inch pieces

2 sweet red peppers -- cored and seeded

and cut into 1-Inch pieces

1 red onion

cut in 1/4-inch-wide wedges

1 teaspoon salt

1/4 teaspoon black pepper

1 pound penne

3 tablespoons balsamic vinegar

3 cloves garlic -- minced

 

Makes: 6 servings at $1.25 each. Prep: 20 minutes. Bake: at 450ø for 35

minutes.

 

1. Heat oven to 450ø. Coat 2 shallow roasting pans with nonstick cooking

spray.

 

2. Mix eggplant, squash, zucchini, peppers, onion, 1/2 teaspoon salt, 1/8

teaspoon pepper in large bowl. Coat vegetables with nonstick cooking

spray; toss. Divide between 2 pans.

 

3. Roast in 450ø oven 35 minutes until nicely browned and tender.

 

4. Cook pasta following package directions. Reserve 1 cup liquid;

drain. 5. Toss vegetables, pasta, vinegar, garlic, remaining salt, pepper

with enough reserved liquid to moisten.

 

Nutrient Value Per serving: 318 calories, 2 g fat (0 g saturated), 11 g

protein, 67 g carbohydrate, 7 g fiber, 399 mg sodium, 0 mg cholesterol.

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