Roasted Vegetable Primavera and Pasta-What a combination!

If you have never roasted vegetables before you are in for a treat.  Not only do I consider roasting a time-saver, but also it intensifies the natural rich flavor of the veggies.  I always line my baking sheet with foil for easy clean-up!  Now, here’s my ultimate quick tip-just use frozen chunky vegetables so there’s no chopping.  I like the Great Value California Stir-Fry-I find the stir-frys have larger chunkier vegetables.  So, put on the veggies and start the pasta and your meal is complete.  Be sure to try whole wheat pasta for a nutritional boost in your meal.  Watch Holly prepare recipes to solve your daily dinner decision.

 

Roasted Vegetable Primavera with Pasta

Prep Time: 10 minutes
Cook Time: 40 minutes
Meal Occasion: Dinner
Makes 6 servings
Serving size 1 cup
Cost Per Serving: less than $2

2 (16-ounce) Great Value frozen California style vegetables, defrosted
1 pint grape or cherry tomatoes
1 teaspoon Great Value minced garlic
3 tablespoons Great Value olive oil
Great Value salt and pepper to taste
1 (8-ounce) package Great Value penne (whole wheat)
3 tablespoons grated Great Value Parmesan cheese
2 teaspoons Great Value dried basil leaves

Instructions:
1.Preheat oven 450°F.
2.Line baking sheet with foil. Spread defrosted vegetables, tomatoes, and garlic on baking sheet. Toss with olive oil and salt and pepper to taste. Roast in oven 35–40 minutes.
3.Meanwhile, cook pasta according to package directions. 
4.Ladle out about 1 cup of the pasta cooking water and reserve. Drain pasta and add to pan, mixing with vegetables and basil.  Add reserved pasta cooking water for more sauce, if desired.  Sprinkle with Parmesan, toss well.

Tips:
•Easy clean up—always line your pan with foil.
•Set aside some of the pasta water – add to the dish if the sauce seems dry.