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  • Gina’s Italian Penne with Roasted Veggies - Weekly recipes, tips and more...

    Monday, April 25, 2016   /   by Gina Luzzi

    Gina’s Italian Penne with Roasted Veggies - Weekly recipes, tips and more...

    Warmer weather means being outdoors to enjoy all of your favorite things; especially gardening. What better way to enjoy the fruits of your labor than with one of my most homemade dishes.

    Penne with roasted veggies

    Prep time: 20 mins

    Cook time: 40 mins

     

    1 lb of Penne pasta

    1 eggplant

    1 Vidalia onion

    1 yellow zucchini

    1 green zucchini

    1 container of either cherry or grape tomatoes

    1 – 5 or 6 oz pkg of baby spinach

    Chopped garlic (about 4 tblspn)

    Chicken broth – 14 oz can

    Olive oil

    Salt and pepper

    Italian seasonings

    Pecorino-Romano grated cheese

     

    Directions

    Peel eggplant and cut into small chunks

    Chop onion

    Slice and quarter zucchini

    Slice the tomatoes in half lengthwise

     

    In large mixing bowl - add all the veggies and garlic and toss with enough olive oil to coat

    Add salt, pepper, chicken broth (add half can) and Italian seasonings 

    Bake in a large roasting pan at 400 – 425 degree oven (depending on your oven) for about 30 mins

    Until veggies look done 

    Get your pasta ready! Once pasta is cooked, add it to your veggies and toss with grated Pecorino-Romano cheese.

     

    Mangia~ Buon Apetit!