| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian4 | 6 | servings |
INGREDIENTS
| 1 | Red and green bell peppers and yellow; 1/2" strips | |
| 2 | Red onions; sliced 1/2" thicke | |
| 2 | Yellow squash; sliced 1/2" thick | |
| 1 | sm | Eggplant; chunked 1" |
| 6 | lg | Garlic cloves; halved |
| 3 | tb | Extra virgin olive oil |
| 1/4 | c | Italian parsley; finely chopped |
| 1 | ts | Dried thyme |
| OR 2 teas. fresh thyme finely mined | ||
| Salt and pepper | ||
| 1 | lb | Pasta; (penne, radiatore or |
| ; other) | ||
| 1/3 | c | Parmesan cheese; grated |
INSTRUCTIONS
Preheat oven to 400F. Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly. Add olive oil (1.5 tablespoons per pan) and toss veggies to coat evenly. Sprinkle wi/ parsley and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes. Season w/salt and pepper. Meanwhile, cook pasta. Ladle out 1/2 cup of pasta liquid and reserve. Drain pasta. Toss with the vegetable, reserved cooking liquid and Parmesan cheese. Sprinkle w/ additional Parmesan, if desired. Per serving: 415 Calories (kcal); 10g Total Fat; (20% calories from fat); 14g Protein; 69g Carbohydrate; 3mg Cholesterol; 95mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Knoxville News-Sentinel Converted by MM_Buster v2.0n.
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