Roasted Vegetables and Pasta
Roasting the veggies brings out all the flavor.
To make Vegan, use Vegan Parmesan Cheese

Servings: 5

• 2 medium red bell peppers, cut in 1/2" chunks
• 1 small eggplant, cut in 1/2" chunks
• 1 yellow crookneck squash, cut in 1/2" chunks
• 1 cup peeled and diced butternut squash
• 1 tablespoons extra virgin olive oil
• 3/4 pound penne pasta
• 2 small tomatoes, cored and diced
• 1/3 cup chopped fresh basil
• 4 teaspoons balsamic vinegar
• 1 clove garlic, 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.

Per Serving: 357Calories
5g Fat (12.5% calories from fat)
13g Protein
65g Carbohydrate
7g Dietary Fiber
5mg Cholesterol
120mg Sodium

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