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Roasted Vegetable Pasta

2 medium red bell peppers, cut in 1/2-inch chunks
1 small eggplant, cut in 1/2-inch chunks
1 crookneck yellow squash, cut in 1/2-inch chunks
1 cup peeled and diced butternut squash
1 tablespoon extra virgin olive oil
34 lb penne pasta
2 small tomatoes, cored and diced
13 cup chopped fresh basil
4 teaspoons balsamic vinegar
1 garlic clove, minced
13 cup reduced-fat parmesan cheese


Preheat oven to 450F Spray roasting pan with cooking oil spray. Combine peppers, eggplant, yellow squash and butternut squash in roaster. Spray lightly with cooking oil spray and sprinkle with salt and pepper. Roast vegetables (about 20 to 25 minutes) until tender and they began to brown. Stir occasionally to keep from burning on bottom. Cook pasta in large pot of boiling salted water until tender but al dente. Drain, reserving 1/3 cup liquid. Toss vegetables, pasta, tomatoes and basin in large bowl. Add garlic, olive oil and balsamic vinegar. If too dry, add up to 1/3 cup reserved pasta liquid. Correct salt and pepper seasoning. Serve with Parmesan cheese.

Source: www.food.com