Penne Pasta With Roasted Veggies

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (1 lb) eggplant, cut into 1-inch pieces
• 1 small butternut squash, peeled,seeded,and cut into 1-inch pieces
• 2 zucchini, halved lenghtwise,and cut into 1-inch pieces (1 lb. each)
• 2 red peppers, cored,seeded,and cut into 1-inch pieces
• 1 small onion, coarsely chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 ounce) box penne pasta
• 3 tablespoons balsamic vinegar
• 3 -4 cloves garlic, minced

Recipe

• 1 heat oven to 450 degrees.
• 2 coat 2 shallow baking pans with cooking spray.
• 3 mix eggplant, squash, zucchini, peppers, onion, 1/2 tsp salt, 1/8 tsp pepper in large bowl.
• 4 coat veggies with cooking spray and toss.
• 5 divide between 2 pans.
• 6 roast in oven 35 minutes until lightly browned and tender.
• 7 cook pasta according to package and drain, reserving 1 cup liquid.
• 8 toss veggies, pasta, vinegar, garlic, remaining salt and pepper with enough pasta liquid to moisten.