Penne Pasta with Roasted Veggies

By á-9693

Ingredients

• 1 medium zucchini, diced
• 1 red pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 large red onion, diced
• 4 Tbsp olive oil, divided
• Salt & freshly ground pepper
• 3 Roma tomatoes, seeded and diced
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 box (16 oz) penne pasta, cooked al dente
• 2 tsp balsamic vinegar
• 1/2 cup shredded Parmesan cheese

Preparation

Step 1

Preheat oven to 450°F. Toss zucchini, bell pepper and onion with 2 tablespoon oils in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
Meanwhile, combine tomatoes, basil, garlic, balsamic vinegar and the remaining 2 tablespoon oil in a large bowl. Season with salt and pepper. Toss hot pasta with the tomatoes. Add the roasted vegetables and toss well. Seasoning with salt and pepper to taste. Serve with cheese on top.