Penne with Roasted Vegetables by Nichole

Very adaptable vegetarian dish

Ingredients

Veggies

Amount	Ingredient	Notes
2	yellow squash
2	zuchinni
2	red peppers
	mushrooms	~4 cremini mushrooms, or however many sliced white mushrooms you want
~¼ cup	olive oil	as needed for drizzling/roasting
1 Tbsp	Herb de Provence	or dried Italian herb mix, salt, and pepper

Substitute or add veggies as desired: onion, carrot, etc.

Pasta

Amount	Ingredient	Notes
1 lb	penne pasta
~½ cup	parmesan cheese	grated
~1½ cup	fontina or feta cheese	I like to get flavored feta
2 Tbsp	butter	cut into small pieces
2 cups	tomato sauce
	fresh basil

Directions

Pre-heat oven to 450°F

Roast veggies

1. Chop veggies into one-inch squares
2. Season with Herb de Provence
3. Drizzle with olive oil
4. Bake on foil at 450°F for 15 minutes

Pasta

1. Boil penne for 6 minutes (undercooked)
2. Mix with roasted veggies
3. Add cheese, bits of butter
4. Add tomato sauce and fresh basil; mix all together
5. Bake in 9×13-inch pan at 450°F for 20 minutes

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Adapted from Cooking Channel/Giada De Laurentiis

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