Pasta with Roasted Garden Vegetables

1 red, green and yellow
bell pepper, quartered, seeds removed and cut into 1/2-inch wide strips
2 red onions, cut into 1/2-inch wide wedges
2 yellow squash, trimmed and cut into 1/2-inch slices
1 small eggplant (about 10 ounces) trimmed, cut into 1 inch chunks
4 garlic cloves, peeled and halved
1/4 cup extra virgin olive oil
1/4 cup finely chopped italian (flat leaf) parsley
2 teaspoons chopped fresh thyme leaves, stripped from stems
salt and freshly ground black pepper, to taste
12 ounces penne, radiatori or other pasta shape
1 tablespoon grated parmesan cheese

Preheat oven to 400° F.

Spread vegetables in a large roasting pan; add olive oil ; toss to coat. Bake, turning often, until browned and tender, about 40 min. Add half of parsley, thyme, salt and pepper.

Cook pasta in large pot of boiling salted water until cooked to taste. Ladle out 1/2 cup of the pasta cooking liquid; reserve. Drain pasta. In serving bowl toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables and parsley on top.

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