Monday, April 8, 2013

Pasta Primavera

My husband got this recipe from EatingWell, has made it every week for months, and has executed a few small changes to reduce cost and time.  The original has a from-scratch pasta sauce and sprinkled feta cheese, but we just go with Rinaldi's "Sweet & Tasty Tomato" (unanimously picked after trying about 10 different jar sauces).  The key to this dish is roasting the vegetables.

This dish satisfies my entire family of Southerners, Northerners, food allergies, and downright picky eaters.  It can feel impossible sometimes to find something everyone will enjoy, but this always pleases.

  • 2 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow or orange bell pepper, chopped
  • 1 large onion, chopped
  • 13 oz (375g) whole-wheat penne
  • 24 oz Rinaldi's "Sweet & Tasty Tomato" Sauce
  • extra-virgin olive oil, to coat
  • salt & pepper
  1. Preheat oven 450F.
  2. Chop vegetables.  Toss with olive oil in a roasting pan.  Season with salt and pepper.  Roast for 20 minutes, stirring every 5.
  3. Cook pasta until just tender, following box directions.  Drain.
  4. Put pasta in the roasting pan with finished vegetables.  Pour sauce on top.  Toss until well-mixed.
  5. Adjust salt & pepper to taste.
  6. Serve.

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