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.

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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

1. Pre-heat oven to 350 degrees. 
2. 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.
3. Rub 1/2 tablespoon of the oil on the outer part of the garlic, onion and bell peppers.
4. Place the vegetables on a baking sheet and roast for 1 hour.
5. Remove the skin, seeds and membrane from the bell pepper.
6. When cool enough to handle, squeeze the garlic out of the bulb. 
7. Slice the onion and bell pepper into 1/4 inch slices.
8. Cook pasta according to package directions.
9. Drain when done, put pasta into a bowl, stir in the olive oil and the roasted vegetables.
10. 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