Prep 20 mins
Cook 30 mins
Pasta with oven-roasted vegetables in a delicious balsamic-tomato sauce. You can vary the vegetables to what's in season.
- 2 medium red bell peppers, cut in 1/2-inch chunks
- 1 small eggplant, cut in 1/2-inch chunks
- 1 crookneck yellow squash, cut in 1/2-inch chunks
- 1 cup peeled and diced butternut squash
- 1 tablespoon extra virgin olive oil
- 3⁄4 lb penne pasta
- 2 small tomatoes, cored and diced
- 1⁄3 cup chopped fresh basil
- 4 teaspoons balsamic vinegar
- 1 garlic clove, minced
- 1⁄3 cup reduced-fat parmesan cheese
- Preheat oven to 450°F Spray roasting pan with cooking oil spray.
- Combine peppers, eggplant, yellow squash and butternut squash in roaster. Spray lightly with cooking oil spray and sprinkle with salt and pepper. Roast vegetables (about 20 to 25 minutes) until tender and they began to brown. Stir occasionally to keep from burning on bottom.
- Cook pasta in large pot of boiling salted water until tender but al dente. Drain, reserving 1/3 cup liquid.
- Toss vegetables, pasta, tomatoes and basin in large bowl. Add garlic, olive oil and balsamic vinegar. If too dry, add up to 1/3 cup reserved pasta liquid. Correct salt and pepper seasoning. Serve with Parmesan cheese.
Very good. I used zucchini instead of the butternut squash and also added a few cloves of garlic to roast along with the veggies.
This is wonderful. I had a lot of butternut squash to use up, and no eggplant, so I upped the butternut. Kept the yellow squash (though zuchinni would be good here) and used a bunch of mini peppers in yellow, red, and orange. My tomatoes were canned, and I used whole wheat penne. I didn't have to add any pasta water, and next time I might add another teaspoon or two of balsamic. But wow, this is good. The fresh basil makes this so please don't leave it out. A really great dinner!