If weeknights at your house are anything like mine, it’s always a mad dash to get something (preferably healthy) on the dinner table in time. That’s why I’m a big fan of recipes that can be made in stages. For example, you can make part of the recipe in the morning, and then finish it in 20 minutes when you get home from work. This recipe from my new cookbook Eating in Color is a perfect example. I roast the vegetables in the early afternoon, put them in the fridge, and then just toss them with the hot pasta just before serving.
For the pasta, I like using Barilla Plus because it’s a great source of protein, which is especially important in a vegetarian meal like this Roasted Vegetables with Penne. ENJOY!
Roasted Vegetables with Penne
- 2 small ZUCCHINI, sliced into 1⁄8-inch (3mm) rounds (11⁄4 cups)
- 10 BABY CARROTS, halved lengthwise
- 1 RED ONION, cut into 1-inch (2.5cm) chunks
- 2 tablespoons extra-virgin OLIVE OIL 1⁄4 teaspoon SALT
- 1⁄4 teaspoon freshly ground BLACK PEPPER
- 2 cups (120g) SUGAR SNAP PEAS, trimmed
- 1 pound (450g) BARILLA PLUS PENNE
- 1⁄2 cup shaved MANCHEGO CHEESE (about 11⁄2 ounces/42g), shaved with a vegetable peeler
- 2 tablespoons fresh BASIL leaves, torn
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Place the zucchini, carrots, and onion in a large roasting pan, drizzle with 1 tablespoon of the oil, sprinkle with 1⁄8 teaspoon each of the salt and pepper, and roast for 20 minutes more. Add the peas and roast 20 minutes more, until the carrots are tender. About 10 minutes after you’ve added the peas, add the pasta to the boiling water and cook according to the package directions. Drain.
- Place the hot pasta in a large serving bowl and toss with the remaining 1 tablespoon oil and remaining 1⁄8 tea- spoon each of salt and pepper. Add the roasted vegetables, cheese, and basil, and toss again.