We love pasta and we always are looking for new pasta dishes. A friend of ours brought a similar pasta dish to a party and we loved it. During the summer months we always have an abundance of squash, zucchini and eggplant from our garden. This makes great use of those vegetables. This can be served as a side dish or main course. You can add chicken or seafood to this pasta dish and have a great meal.
Penne Pasta with Roasted Vegetable
3 cups summer squash cut into ¾ -inch cubes
3 cups zucchini, cut into ¾-inch cubes
2 cups eggplant, cut into ¾ – inch cubes
1 large onion, diced
1/3 cup olive oil
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
½ tablespoon Italian seasoning
1 pound penne pasta, cooked according to package directions
2 cups garlic and herb feta cheese
1 cup coarsely chopped walnuts, toasted
1 cup chopped fresh basil leaves
Pre-heat the oven to 400 degrees. Spray roasting pan with cooking spray. Combine squash, zucchini, eggplant, onions, oil, garlic powder, salt, pepper and Italian seasoning. In a roasting pan, roast vegetables for 40-45 minutes, or until vegetables reach desired tenderness. Toss pasta, vegetable mixture, feta cheese, walnuts and basil leaves in a large bowl.
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