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Categories:
Pasta green zucchini zucchini mushrooms mixed pepper red onion tomato sauce garlic white wine lemon juice red chili flakes salt fresh basil chiffonade
Viewed: 2 - Published at: 9 years agoIngredients
- .5 lb Penne Pasta
- .5 Green Zucchini thinly sliced
- .5 Yellow Zucchini thinly sliced
- 1 Roma Tomatos cut into wedges
- 4-6 Mushrooms quartered
- 1 cup Mixed Pepper julienne (red and yellow)
- .5 Red Onion julienne
- 3 asparagus cut into 1 inch pieces
- 4 cups tomato sauce
- .5 tbsp garlic minced
- .5 cup white wine
- .5 cup lemon juice
- Red Chili Flakes to taste
- Salt to taste.
- 1 tablespoon fresh basil chiffonade
Method
- Cook penne pasta in boiling salted water until al dente.
- Pre-heat oven to 425F.
- Place veggies on a baking sheet. Drizzle olive oil over top and lightly season with salt and pepper. Roast in oven for 10-15 minutes or until color is formed.
- In a saute pan on medium heat, add olive oil and garlic.
- When the garlic starts to brown, add roasted vegetables and white wine. Then add the lemon juice.
- Let reduce for about 30 seconds, then add marinara, chili flakes, and salt. Add the penne and toss. Finish with basil.
