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Pasta with Roasted Vegetables Recipe

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This recipe for Pasta with Roasted Vegetables is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 red peppers
1 eggplant
3 zucchini
1 butternut squash
can of tomatoes
3/4 cup of chopped basil
3 tbsp. of balsamic vinegar
2 garlic cloves
olive oil
2 cups penne pasta
Directions:
Directions:
Preheat oven 450º F.
Chop the peppers, zucchini, onions, butternut squash into bite size cubes. Spray a baking tray with oil and add the butternut squash first, allow to cook for about 15 minutes then add the rest of the vegetables. Drizzle with oil.
Roast until the vegetables are tender.
In a separate container add 3 tbsp. of oil, vinegar, crushed garlic, tomatoes and chopped basil.
Boil penne pasta.
When pasta is ready, drain add vegetables to pasta mix and pour the tomato mix over the pasta and vegetables.
Personal Notes:
Personal Notes:
You can add parmesan cheese to the pasta if you wish. (My kids like it if you do).
Also for those children who will not let a whole vegetable into their body, you can trick them by mixing the tomato mix with the vegetables and pureeing it first and then add it to the pasta.

 

 

 

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