Valentine Cast

Name: Vegetable Parmesan Penne
By: Renee

Ingredients:

• 1 pound penne pasta
• 2 tablespoons olive oil
• 1/2 pound asparagus, trimmed and cut into 1 inch pieces
• 1 cup fresh broccoli florets
• 1 cup chopped red bell pepper
• 1 cup chopped zucchini
• ½ cup of chopped squash
• ½ onion, chopped
• salt
• pepper
• 3/4 cup butter
• 2 tablespoons minced garlic
• 1 cups sun-dried tomatoes, packed in oil chopped
• 3 ounces grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.
3. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper, zucchini, squash, and onion until flecked with dark brown. Set aside.
4. In a large skillet over medium heat, melt butter. Saute garlic and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9×13 inch baking dish.
5. Bake in preheated oven 30 to 40 minutes, until hot.

Notes:

• Good idea to use a stir fry mix to save on time and money.  Be careful using frozen.  Fresh seems to work best with this recipe
• This would be excellent with chicken, shrimp or bacon if you are feeling meaty
• You can add in oil from sun dried tomatoes for extra flavor