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Recipes // Main Dish Pasta // Roast Vegetables With Penne

Roast Vegetables With Penne

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By: Frances Largeman Roth

Serves 6

Ingredients:

  • 2 small ZUCCHINI, sliced into 1⁄8-inch rounds (11⁄4 cups)
  • 10 BABY CARROTS, halved lengthwise
  • 1 RED ONION, cut into 1-inch (2.5cm) chunks
  • 2 tablespoons extra-virgin OLIVE OIL
  • 1⁄4 teaspoon SALT
  • 1⁄4 teaspoon freshly ground BLACK PEPPER
  • 2 cups SUGAR SNAP PEAS, trimmed
  • 1 pound MULTIGRAIN PENNE, SUCH AS BARILLA PLUS
  • 1⁄2 cup shaved MANCHEGO CHEESE (about 11⁄2 ounces/42g), shaved with a vegetable peeler
  • 2 tablespoons fresh BASIL leaves, torn

Directions:

  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Place the zucchini, carrots, and onion in a large roasting pan, drizzle with 1 tablespoon of the oil, sprinkle with 1⁄8 teaspoon each of the salt and pepper, and roast for 20 minutes more. Add the peas and roast 20 minutes more, until the carrots are tender. About 10 minutes after you’ve added the peas, add the pasta to the boiling water and cook according to the package directions. Drain.
  3. Place the hot pasta in a large serving bowl and toss with the remaining 1 tablespoon oil and remaining 1⁄8 teaspoon each of salt and pepper. Add the roasted vegetables, cheese, and basil, and toss again.

CALORIES 450 FAT 15.5g (sat 6.7g mono 3.6g poly 0.5g) PROTEIN 16g CARBOHYDRATES 61g FIBER 8g CHOLESTEROL 26mg IRON 3mg
SODIUM 211mg POTASSIUM 416mg CALCIUM 47mg

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