Recipe: Penne With Roasted Vegetables

Randy and I each gave this recipe 4 stars.

• 1 large butternut squash, peeled and diced
• 1 large zucchini, diced
• 1 large yellow onion, chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 pound whole-grain penne
• 1/2 cup dry white wine or chicken stock
• 2 tablespoons grated parmesan cheese

1. preheat oven to 400 degrees. Line a baking sheet with aluminum foil
2. In a large bowl, toss the vegetables with the olive oil, then spread them out on the baking sheet
3. Sprinkle the vegetables with the salt, pepper, paprika, and garlic powder and bake just until fork-tender, 25 to 30 minutes.
4. Meanwhile, bring a large pot of water to a boil and cook the penne according to package directions. Drain.
5. Place 1/2 cup of the roasted vegetables and the wine or stock in a a blender or food processor and blend until smooth
6. Place the puree in a large skillet and heat over medium-high heat. Add the pasta and cook, stirring, just until heated through.
7. Serve the pasta and sauce topped with the roasted vegetables. Sprinkle with Parmesan cheese.

Serves 6

We liked it – next time I may puree more of the vegetables for the sauce. We also thought it might be good to switch the butternut squash with tomatoes.