Roasted Vegetables With Garlic and Pasta
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 medium zucchini, cut in half lengthwise and sliced
- 1 leek, sliced (white part only)
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 eggplant, cut in quarters lengthwise and sliced
- 6 tablespoons balsamic vinegar, divided
- 2 tablespoons olive oil
- 10 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon Italian spices
- 8 ounces penne pasta, uncooked
- 2 cups cooked chicken, diced
- 1 cup chicken broth
directions
- Preheat oven to 375 degrees.
- Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
- In a small bowl, blend 2 Tbsp balsamic vinegar, oil, garlic, salt, pepper and Italian seasonings. Pour the blended ingredients over the vegetables and toss until covered well.
- Roast in oven for 45 minutes, stirring twice.
- While roasting vegetables, cook pasta according to package directions. Drain well.
- Remove vegetables from oven and pour the remaining balsamic vinegar over the vegetables.
- In a large bowl, toss together cooked pasta, roasted vegetables, chicken, and chicken broth.
- Serve with crumbled feta cheese or grated Parmesan cheese over top.
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RECIPE SUBMITTED BY
I've been married to the same great guy for 27 years now. We never had any children, but we have two cats, Otis & Milo. They are litter-mates, half Abyssinian/half tabby, and are my "baby boys"!:)
I love to cook, and am an AVID recipe collector. I probably have more cookbooks than I'd like to admit, but I'm always on the look-out for something new and different to try.
I also enjoy gardening and riding my bicycle during the summer months. Nothing like fresh tomatoes, peppers and herbs, straight out of the garden!:)