Oven-Roasted Vegetable Penne
"Recipe from Better Homes and Gardens. Pasta doesn't have to be unhealthy."
photo by Starrynews
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 9 medium roma tomatoes, seeded and cut into thin wedges
- 2 medium zucchini, halved lengthwise and cut into 1/2 inch slices
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups penne pasta
- 3 tablespoons italian style tomato paste
- 1⁄2 cup parmesan cheese, finely shredded
- 1⁄4 cup fresh basil, chopped
directions
- Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
- Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
- To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.
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Reviews
-
I loved this dish. Such a delicious way to use some of the veggies that are so abundant at this time of year. I added some mushrooms but otherwise made this as directed. -
Easy to prepare and delicious! This is a great use for excess zucchini and tomato from the garden. Very simple sauce that packs a lot of flavor. Thanks for sharing! Veg*n Swap 27 -
Easy and nice flavor! I used tomatoes from the garden and a little of yellow summer squash too. Thanks! -
This, my friends, is what summer tastes like! I LOVE it. I tagged this recipe ages ago on BHG but never got around to it...I'm so glad fate brought us back together LOL. I used a pint of grape tomatoes and one large slicer, and wish I had cut the grape ones in half. The level of oil in this is perfect; often dishes like this are too oily or too dry. Altogether divine--creamy roasted squash, tart tomato, tangy parmesan and rich basil--how can you go wrong? The only change I made was to add a fairly generous sprinkle (1/2 t, maybe?) of kosher salt at the end, and I mixed the basil in after baking b/c DH is goofy about garnishes. Thanks so much for posting! Made for Veg*n Swap #12. -
just lovely and healthy!
