Roasted Veggie Penne

Name: Roasted Veggie Penne
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium zucchini; 2 medium red or yellow peppers; 3 c. broccoli florets; 1 medium red onion; 2 clove garlic; 1 tbsp. extra-virgin olive oil; 12 oz. whole-grain penne; 1 can crushed tomatoes; 2 oz. Pecorino cheese; 1/4 c. fresh basil leaves; 1/2 tsp. crushed red pepper

Published: Jan 8, 2014

Yields:

Prep Time:

20 mins

Total Time:

40 mins

Cal/Serv:

500

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Pasta! A whole-grain variety plus loads of veggies makes a slimming meal.

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Ingredients

2 medium zucchini
2 medium red or yellow peppers
3 cups broccoli florets
1 medium red onion
2 clove garlic
1 Tbsp. extra-virgin olive oil
12 oz. whole-grain penne
1 can crushed tomatoes
2 oz. Pecorino cheese
1/4 cup fresh basil leaves
1/2 tsp. crushed red pepper

Directions

1. Step 1Heat large pot of salted water to boiling on high. Preheat oven to 450 degrees F.
2. Step 2In large bowl, combine zucchini, peppers, broccoli, onion, garlic, and oil. Divide among two 18- by 12-inch jelly-roll pans. Sprinkle with 1/2 teaspoon salt. Roast 15 to 20 minutes or until browned and tender, stirring once.
3. Step 3While vegetables cook, add penne to boiling water. Cook as label directs. Reserve 1/2 cup cooking water. Drain pasta and return to pot.
4. Step 4To pasta, add tomatoes, Pecorino, basil, crushed red pepper, roasted vegetable mixture, and 1/8 teaspoon salt. Stir to combine, adding cooking water if necessary. Cook on medium 2 minutes.