I just tried this recipe and it's really good. If you like the taste of garlic, you'll love this recipe. This is from the new Dieter's Edition of Better Homes and Gardens Cookbook, with a couple modifications.
Oven-Roasted Vegetable Penne
Ingredients:
9 medium roma tomatoes, seeded and cut into thin wedges
2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
2 tablespoons canola oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 cups dried penne or rotini
3 tbsp tomato paste
1/2 cup soy parmesan cheese
1/4 cup fresh slivered basil
Directions:
1. Place tomatoes and zucchini in a 3-quart rectangular baking dish. In a small bowl combine oil, garlic, salt, and pepper; drizzle over tomato mixture. Roast vegetables, uncovered, in a 400 degree oven for 20 minutes, stirring once.
2. Meanwhile, cook pasta according to package directions; drain. Stir pasta into the roasted vegetable mixture along with the tomato paste. Bake, uncovered, in the 400 degree oven for 10 minutes more.
3. To serve, stir pasta and vegetable mixture. Divide mixture evenly among 2 to 4 dinner plates. Sprinkle with soy parmesan and basil.
I suggest serving this with a plain baked potato and some breadsticks or dinner rolls. French bread would be good too. ENJOY!!
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Natalie
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Oven Roasted Vegetable Penne
