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Pasta with Roasted Fresh Vegetable Sauce
4 tablespoons (60 ml)
olive off, divided
1 small zucchini,
trimmed and cut
into V4 -inch C65 cm)
slices
1 smallyellow squash,
trimmed and cut into
V4-inch (.65 cm) slices
1 small onion, chopped
3 cloves garlic, minced
1 package (8 ounces)
(235 ml) sliced
button or baby Bella
mushrooms
8 large ripe Roma
tomatoes, peeled and
seeded if desired,
and cut into V2-inch
(1.25 cm) slices
1 teaspoon (5 ml) salt
V,, teaspoon (.5 ml)
pepper
V2 cup (120 ml) chicken
or vegetable broth (if
desired)
V2 recipe basic egg
noodle pasta
extruded into
short-cut large
macaroni, cooked
and drained (see
page 10 for recipe)
2 tablespoons (30 ml)
coarsely chopped
basil leaves
2 tablespoons (30 ml)
coarsely chopped flat
leaf Italian parsley
V2 cup (235 ml)
Parmesan cheese
Coat bottom and sides of a large glass or ceramic baking
pan with 1 tablespoon (15 ml) olive oil. Place zucchini,
yellow squash, onion, garlic, mushrooms, tomatoes, salt,
and pepper in baking pan. Drizzle with remaining oil
and mix well. Bake at 425°F (220"%) for 1 hour, stirring
mixture every 20 minutes, until vegetables are tender and
caramelized.
Remove from oven and add broth, if desired, to loosen
browned bits from bottom of pan and add additional
moisture. Let stand 10 minutes. Add hot cooked pasta,
basil, parsley, and Parmesan cheese. Mix well to combine
and serve immediately.
Yield: 8 servings.
Per Serving: About 149 cal, 6 g pro, 12 g carb, 9 g fat,
17 mg chol, 476 mg sod.
14
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