Roasted Vegetable Penne Pasta

serves 8
2 zucchini
1 eggplant
2 pints Pink Pearl tomatoes (grape tomatoes will work too)
1/4 cup extra virgin olive oil
1 cup + 2 tablespoons Parmigiano Reggiano (grated and divided)
3 cloves garlic, grated
1 pound penne pasta
salt and pepper, to taste

Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper.

Wash vegetables well with soap and cool water.  Dry and cut into bite size pieces, about 1/2".

Separate veggies between two pans and sprinkle with salt and pepper.  Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes.   Once your vegetables start to brown around the edges they are done.

Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain.  Pour pasta into a large serving bowl, add hot roasted vegetables on top.

Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese.  Toss well to combine.  Sprinkle top with parmesan cheese and serve.


Recipe printed from http://TheSlowRoastedItalian.com/
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