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Roasted Balsamic Vegetables with Penne

Roasted Balsamic Vegetables with Penne

Ingredients

  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
  • 2 plum tomatoes, halved lengthwise and cut into 1/4-inch-thick slices (about 6 ounces)
  • 1 eggplant, cut into bite-size pieces (about 1 cup)
  • 1 medium onion, cut into 1/4-inch-thick rounds
  • 1 large red bell pepper, cut into 1/4-inch-wide slivers
  • 4 tablespoons chopped basil, divided
  • 4 tablespoons balsamic vinegar, divided
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces penne
  • 2 tablespoons reduced fat sour cream
  • 1 tablespoon goat cheese (about 1/2 ounce)

Directions

  1. Preheat oven to 500 degrees F.
  2. In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 tablespoons basil, 2 tablespoons vinegar, oil, salt, and pepper. Toss to combine. Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown
  3. Cook pasta according to package directions. Drain and transfer to a large bowl. Add sour cream, remaining vegetables, 2 tablespoons basil, 2 tablespoons vinegar, and toss to combine. Divide pasta among four plates and crumble goat cheese over the top.

Nutrition Information

Per serving: 344 kcal cal., 7 g fat (2 g sat. fat), 60 g carb., 8 g fiber, 11 g sugar, 12 g pro., 67 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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