"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Michelle's Penne Pasta and Vegetables, by Tammy Hardy, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
Coarsely chop vegetables. Combine marinade in food processor or blender. Toss over vegetables. Bake at 450º 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.
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