Penne & Roasted Vegetables

By shauna

Brooks favorite!

Ingredients

• 2 C. Zucchini, cut into 1/2-in. thick rounds
• 2 Roma Tomatoes, cut into quarters or 2 C. Cherry or Grape Tomatoes
• 1 C. Red Bell Pepper, cut into chunks
• 1 C. Red Onion, cut into chunks
• 1 C. Asparagus, cut into 11/2-in. pieces
• 1 Tbsp. Garlic, minced
• Salt & Freshly Ground Black Pepper
• 2 Tbsp. Balsamic Vinegar
• 1 Tbsp. Olive Oil
• 1 Tbsp. Fresh Oregano, minced
• 3 oz. Dry Penne
• 1 oz. Goat Cheese, crumbled

Preparation

Step 1

Preheat oven to 425. Toss vegetables & garlic with 2 Tbsp. olive oil, salt & freshly ground black pepper in a lg. bowl. Transfer vegetables to a baking sheet & roast 20-25 min., or till tender. Meanwhile, cook penne in boiling, salted water till al dente ( approx. 6-8 min. ) Whisk vinegar, 1 Tbsp. oil & oregano together for the vinaigrette. Season with salt & freshly ground black pepper & set aside. Drain pasta & toss with vegetables, vinaigrette & goat cheese. Garnish with goat cheese & sprigs of fresh oregano. Serve.