| 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
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