Roasted Vegetables Pasta Salad

Roasted Vegetables Penne Pasta 400

I love roasted or grilled vegetables, especially with pasta of any kind.  When I found this roasted vegetables pasta salad on The Slow Roasted Italian, there was no doubt I would give this a try.  This would be perfect in the summer, but that's too far away.  I am so happy that I didn't wait.  This was so delicious with the added bonus that it was so easy to make!  So even though the kids scooped out the vegetables, they did not realize the inside of the eggplant was still all over the pasta.  Another BONUS!

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Unfortunately the vibrant colours of the vegetables unfortunately get lost once baked.  Oh well!

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Roasted Vegetable Penne Pasta

Ingredients:
2 zucchini
1 eggplant
2 pints grape tomatoes
1/4 cup extra virgin olive oil
1 cup + 2 tablespoons Parmigiano Reggiano (grated and divided)
3 cloves garlic, grated
1 pound penne pasta
salt and pepper, to taste

Directions:
1)  Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper. 
2)  Wash vegetables well with soap and cool water.  Dry and cut into bite size pieces, about 1/2".
3)  Separate veggies between two pans and sprinkle with salt and pepper.  Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes.   Once your vegetables start to brown around the edges they are done.
4)  Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain.  
5)  Pour pasta into a large serving bowl, add hot roasted vegetables on top.
6)  Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese.  Toss well to combine.  Sprinkle top with parmesan cheese and serve.







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