Oven-Roasted Vegetable Penne

Makes:
4 servings
Prep:
15 mins
Bake:
30 mins
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Oven-Roasted Vegetable Penne

Ingredients
9
medium plum tomatoes, cored and sliced 1/4 inch thick
2
medium zucchini, halved lengthwise and sliced 1/2 inch thick
2
tablespoons olive oil
4
1/2
teaspoon salt
1/4
teaspoon pepper
6
ounces packaged dried penne or rotini pasta
3
tablespoons Italian-style tomato paste
1/2
cup finely shredded Parmesan cheese (2 ounces)
1/4
cup slivered fresh basil

Directions

  1. Preheat oven to 400 degrees F. In a 3-quart rectangular baking dish place tomatoes and zucchini. In a small bowl combine olive oil, garlic, salt, and pepper; drizzle over tomato mixture. Roast vegetables, uncovered, for 20 minutes, stirring once.
  2. Meanwhile, cook pasta according to package directions; drain. Stir pasta into the roasted vegetable mixture along with the tomato paste. Bake, uncovered, for 20 minutes more.
  3. To serve, stir pasta and vegetable mixture. Divide mixture evenly among four dinner plates. Sprinkle each with Parmesan cheese and basil. Makes 4 servings.

Nutrition Facts

(Oven-Roasted Vegetable Penne)
    Per serving:
  • 344 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 11 mg chol.,
  • 682 mg sodium,
  • 46 g carb.,
  • 5 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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