Pasta With Roasted Vegetables, Tomatoes, And Basil

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• vegetable oil cooking spray
• 3 red bell peppers, cut into 1/2-inch pieces
• 1 1/2 medium eggplants, unpeeled,cut into 1/2-inch pieces
• 1 1/2 large crookneck yellow squash, cut into 1/2-inch pieces
• 2 1/4 cups peeled butternut squash (1/2-inch pieces)
• 6 tablespoons olive oil
• 1 1/2 lbs penne pasta
• 3 medium tomatoes, cored,seeded,diced
• 3/4 cup chopped fresh basil or 2 1/4 tablespoons dried basil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 3/4 cup grated parmesan cheese

Recipe

• 1 preheat oven to 450° f.
• 2 spray large roasting pan with nonstick spray.
• 3 combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan.
• 4 drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper.
• 5 toss to coat.
• 6 roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
• 7 meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• 8 drain; reserve 3/4 cup cooking liquid.
• 9 combine pasta, roasted vegetables, tomatoes, and basil in large bowl.
• 10 add remaining 3 tablespoons oil, vinegar, and garlic.
• 11 toss to combine.
• 12 season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired.
• 13 mound pasta on platter.
• 14 sprinkle with parmesan and serve.
• 15 (can be made 2 hours ahead. cover and keep at room temperature).