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Oven-Roasted Vegetable Penne
35 Mins
Diet Restriction
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Secret Ingredients
  • 9 medium roma tomatoes, seeded and cut into thin wedges
  • 2 medium zucchini, halved lengthwise and cut into 1/2 inch slices
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups penne pasta
  • 3 tablespoons italian style tomato paste
  • 1/2 cup parmesan cheese, finely shredded
  • 1/4 cup fresh basil, chopped
  1. Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
  2. Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
  3. To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.
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