Penne With Roasted Vegetables Recipes
ROASTED BALSAMIC VEGETABLES WITH PENNE
An extremely easy and healthy vegetarian dinner or side dish. I discovered this recipe in Shape magazine. I made just a few changes considering I couldn't find all the ingredients needed from the original recipe at my local grocery store. Needless to say, it turned out to be delicious!
Provided by A Marx
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500ºF.
- In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
- Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
- Cook pasta. Drain and transfer to a large bowl.
- Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
- Crumble feta cheese over the top.
Nutrition Facts : Calories 329.1, Fat 6.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 166.2, Carbohydrate 63.9, Fiber 12.9, Sugar 10.7, Protein 7.7
BAKED PENNE WITH ROASTED VEGETABLES,COURTESY GIADA DE LA
I watched Giada prepare this dish on her Food Network show, Everyday Italian. Episode: Vegetarian Italian It looked so easy and delicious, I prepared it for my family that same night. It was a big hit! NOTE: Giada prepared this dish for her Mother who dislikes garlic, so I added 10 split cloves of garlic to the vegetables before roasting.
Provided by JTsMom
Categories Penne
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Nutrition Facts : Calories 707.4, Fat 29, SaturatedFat 11.3, Cholesterol 49.5, Sodium 1347.7, Carbohydrate 92.5, Fiber 15.9, Sugar 19.2, Protein 22.7
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