Penne with Roasted Vegetables

Makes 6
Prep 20 m
Bake 35 m

Ingredients

Directions

  1. 1 of 5 Heat oven to 450 degrees F. Coat 2 shallow roasting pans with nonstick cooking spray.
  2. 2 of 5 Mix eggplant, squash, zucchini, peppers, onion, 1/2 teaspoon salt, 1/8 teaspoon pepper in large bowl. Coat vegetables with nonstick cooking spray; toss. Divide between 2 pans.
  3. 3 of 5 Roast in 450 degrees F oven 35 minutes until nicely browned and tender.
  4. 4 of 5 Cook pasta following package directions. Reserve 1 cup liquid; drain.
  5. 5 of 5 Toss vegetables, pasta, vinegar, garlic, remaining salt, pepper with enough reserved liquid to moisten.
Nutrition Information for Penne with Roasted Vegetables
Servings Per Recipe: 6
Per Serving: 11 g pro., 67 g carb., 0 g sat. fat, 0 mg chol., 318 kcal cal., 2 g Fat, total, 7 g fiber, 399 mg sodium