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.
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