Monday, May 4, 2009

Roasted Vegetable Pasta Primavera

Pasta and two favorite things! This sounds really good, haven't tried it yet but will be sure to let you know how it turns out.

2 zucchini, diced
2 yellow squash, diced
1/2 red onion, sliced
1 yellow bell pepper, diced
1/4 cup + 2 Tbsp. olive oil, divided
kosher salt
fresh ground black pepper
1 Tbsp. dried Italian herb seasoning
1 box Penne pasta, cooked to el dente
1 Tbsp. garlic, minced
1 1/2 cups roma tomatoes, diced
1 cup chicken broth
1/4 cup dry white wine
1/2 cup parmesan cheese, grated
Fresh basil, chopped
drizzle of balsamic vinegar (optional)

Preheat oven to 450 degrees. In a large bowl toss all the veggies with 1/4 cup oil, italian herbs, salt and pepper to coat. Spread evenly on a baking sheet and cook until veggies start to brown. Stir after 5 minutes, cooking about 10-15 minutes total. In a heavy skillet, saute garlic in remaining oil for 30 seconds. Add tomatoes, stir. Add broth and wine and cook 2 minutes to reduce a bit. Toss the pasta with the roasted veggies and tomato wine sauce. Sprinkle with parmesan cheese and chopped basil. Drizzle on balsamic if desired. Serve.

Makes 4-6 servings.

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