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Pasta with Roasted Garden Vegetables


Course : Italian
Source:
Serves: 6
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Ingredients:


1 medium red and green bell peppers and yellow -- 1/2 inch strips

2 medium red onions -- sliced 1/2 inch thicke

2 medium yellow squash -- sliced 1/2 inch thick

1 small eggplant -- chunked 1 inch

6 large garlic cloves -- halved

3 tablespoons extra virgin olive oil

1/4 cup Italian parsley -- finely chopped

1 teaspoon dried thyme OR 2 teas. fresh thyme finely mined

1 teaspoon salt and pepper

1 pound pasta -- (penne, radiatore or other)

1/3 cup parmesan cheese -- grated
 

Preparation / Directions:


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.

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