Oven-Roasted Vegetable Penne
medium plum tomatoes, cored and sliced 1/4 inch thick
medium zucchini, halved lengthwise and sliced 1/2 inch thick
tablespoons olive oil
cloves garlic, minced
tablespoons Italian-style tomato paste
cup slivered fresh basil
- 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.
- 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.
- 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