Pasta with Roasted Vegetables
serves 4

Pasta with Roasted Vegetables
This is a wholesome and terrific side dish for any type of entree. This pasta would also make a wonderful main dish, just double the recipe. Roast extra vegetables and save them for another meal.
1 tablespoon olive oil, divided
1 whole garlic bulb 1/2 onion |
3 bell peppers (preferably yellow, orange or red)
8 ounces pasta (rigatoni, penne, or other thick pasta) 1/4 cup freshly shredded Romano or Parmesan cheese |
- Pre-heat oven to 350 degrees.
- Remove the fine papery outer part of the garlic leaving the rest of the skin attached. Cut 1/4-inch off the top of the garlic bulb.
- Rub 1/2 tablespoon of the oil on the outer part of the garlic, onion and bell peppers.
- Place the vegetables on a baking sheet and roast for 1 hour.
- Remove the skin, seeds and membrane from the bell pepper.
- When cool enough to handle, squeeze the garlic out of the bulb.
- Slice the onion and bell pepper into 1/4 inch slices.
- Cook pasta according to package directions.
- Drain when done, put pasta into a bowl, stir in the olive oil and the roasted vegetables.
- Top with the grated cheese.
Calories 343, Fat 12.6g, Cholesterol 71mg, Sodium 359mg
Carbohydrates 40.1g, Fiber 2.8g, Sugars 5.2g, Protein 17.1g
Carbohydrates 40.1g, Fiber 2.8g, Sugars 5.2g, Protein 17.1g