I had a request for a squash recipes so I searched and searched and behold, here we have a nice lite and easy to prepare veggie dish with butternut squash, eggplant and zucchini (along with some other yummy feature vegetables). To add a little spice to this one, I’ll sprinkle a little parmesean cheese on top! For more delicious squash recipes go to www.squash.net. Enjoy! |
RecipeSmall pasta with roasted vegetables in simple sauce. Eggplant, butternut, zucchini, red bell pepper, red onion, mixed with penne pasta and seasoned with salt and pepper. Roasted vegetables and pasta tossed with vinegar and garlic. |
| Ingredients - |
| 1 Eggplant, cut in pieces 1 Butternut Squash, peeled, seeded, cut in pieces 2 Zucchini, cut in pieces 2 Red Bell Peppers, cut in pieces 1 Red Onion, cut in wedges 1 teaspoon Salt 1/4 teaspoon Fresh Ground Black Pepper 1 pound Penne Pasta 3 tablespoon Balsamic Vinegar 3 minced cloves Garlic |
| Preparation: |
| 1. Heat oven to 450 F.
2. Spray 2 roasting pans with cooking spray. 3. Add eggplant, butternut squash, zucchini, bell peppers, red onion, 1/2-teaspoon salt, and 1/8-teaspoon pepper to pans. Toss to coat vegetables with cooking spray. 4. Roast vegetables 30-35 minutes, until browned and tender. 5. Cook pasta according to package instructions. Drain, but reserve 1 cup of the pasta water. 6. In large serving bowl, toss vegetables, prepared pasta, vinegar, garlic, reserved salt and pepper and pasta water. |
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