Roasted Vegetable Penne Pasta

CLICK HERE FOR PRINTABLE RECIPE

I have begun participating in a few local fresh produce programs again.  I have been receiving the most amazing produce from them.  One week I got the freshest eggplant, tomatoes and zucchini.  I immediately though "PASTA DISH".  So, I added some olive oil, garlic and cheese and made this simple and incredible pasta dish.
It was so amazing that Munchkin and I ate this for 4 or 5 days.  It was even delicious reheated!  I know you will love it too!

I am so excited to make this again after harvesting them from my own gardens.  Yes, we are planning out our gardening for the season, I know we should be planting.  I am on it!  I have ordered my seeds and have 2 gardens ready and Mr W will be building 2 more this weekend.  I will share them with you once they are built.

I have 2 herb gardens going in.  One on the east side and one on the west side depending on the herbs needs.  We are growing 12 or 13 herbs, I am so very excited about that.  We are also growing 7 different tomatoes, 2 beans, Wando shelling peas, 2 type of corn, onions, broccoli, many peppers,and so much more.  I will share my garden plans soon.

Dinner's Ready!

 

With love from our kitchen table to yours!  XO

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Roasted Vegetable Penne Pasta
2 zucchini
1 eggplant
2 pints Pink Pearl tomato (grape tomatoes will work too)
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

Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper.

Wash vegetables well with soap and cool water.  Dry and cut into bite size pieces, about 1/2".

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.

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.  Pour pasta into a large serving bowl, add hot roasted vegetables on top.

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.

Click here for a printable version of this recipe - The Slow Roasted Italian.com