"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Michelle's Penne Pasta and Vegetables Recipe

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This recipe for Michelle's Penne Pasta and Vegetables, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Hardy
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
red, green, and yellow pepper cut into 2" pieces
zucchini, 1/2" slices
yellow squash, 1/2" slices
purple and white onion, cut into chunks
1 lb. penne pasta
freshly grated Parmesan cheese


Marinade:
1 clove garlic, minced
1/4 c. olive oil
1/8 c. balsamic vinegar

Directions:
Directions:
Serves: 8-10

Coarsely chop vegetables. Combine marinade in food processor or blender. Toss over vegetables. Bake at 450 for 1 hour. Cook pasta about 15 minutes before vegetables are done. Drain and combine in large serving bowl with cooked vegetables. Sprinkle with freshly grated Parmesan cheese. Serve immediately.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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