Penne pasta with roasted vegetable marinara
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Penne pasta |
¼ | cup | Olive oil |
½ | teaspoon | Salt |
½ | Black pepper | |
¼ | cup | Fresh basil |
¼ | cup | Fresh oregano |
¼ | cup | Fresh thyme |
3 | tablespoons | Chopped garlic |
1 | tablespoon | Sugar |
1 | Red pepper; large dice | |
1 | Green pepper; large dice | |
1 | Onion; large dice | |
1 | Portabello mushroom; large dice | |
1 | Carrot; large dice | |
1 | can | Stewed tomatoes |
Directions
Preheat oven 425 degrees. Combine all vegetables and toss with salt and pepper and olive oil. Roast for approximately 20 minutes.
Remove from oven. Saut garlic with roasted vegetables for 2 minutes. Add stewed tomatoes (do not drain) and sugar. Cook for 2 minutes. Add fresh herbs and cook for 1 minute. Add parmesan cheese (optional).
Toss with cooked pasta. Serve hot.
Makes 4 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- Frank's marinara sauce
- Fresh marinara
- Indian tuna
- Jamaican chicken salad
- Lomi lomi salad
- Luau
- Marinara (tomato) sauce
- Marinara sauce #1
- Marinara sauce #2
- Marinara sauce ii
- Mozzarella marinara
- Party lobsters
- Pineapple cheese casserole
- Seafood marinara
- Southwestern marinara sauce
- Southwestern vegetable soup
- Tea pancakes
- Texas jambalaya
- Tuna antipasto
- Vegetable cake