Pasta with Roasted Fresh Vegetable Sauce
ENGLISH
4tbs (60 mL) olive oil, divided
1small zucchini, trimmed and cut into ¼" (0.65 cm) slices
1small yellow squash, trimmed and cut into ¼" (0.65 cm) slices
1small onion, chopped
3cloves garlic, minced
1package (8 oz)
(235 mL) sliced button or baby Bella mushrooms
8large ripe Roma tomatoes, peeled and seeded if desired, and cut into ½"
(1.25 cm) slices
1 tsp (5 mL) salt
1/8 tsp (0.5 mL) pepper
½cup (120 mL) chicken or vegetable broth (if desired)
½recipe basic egg noodle pasta extruded into
2tbs (30 mL) coarsely chopped basil leaves
2tbs (30 mL) coarsely chopped flat leaf Italian parsley
½cup (235 mL) Parmesan cheese
Coat bottom and sides of a large glass or ceramic baking pan with 1 tbs (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°C) 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 protein, 12 g carb, 9 g fat, 17 mg cholesterol, 476 mg sodium.
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