← All recipes

Penne Vegetables 03

Penne Vegetables 03 comes together with Extra Virgin Olive Oil, Salt, Freshly Ground Black Pepper, Penne Pasta, and Marinara Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1 lb
• 3 cup
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   2 red peppers, cored and cut into 1-inch strips 2 zucchini, quartered lengthwise and cut into 1-inch pieces 2 summer squash, quartered lengthwise and cut into 1-inch pieces 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil

2. 2

   1 tablespoon dried Italian herb blend or Herbes de Provence

3. 3

   2 tablespoons butter, cut into small pieces

4. 4

   Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with the olive oil, 1/2 teaspoon pepper, and the herbs.

5. 5

   Bake until tender, about 15 minutes.

6. 6

   Bring a large pot of salted water to a boil over high heat.

7. 7

   Add the pasta and cook for about 6 minutes.

8. 8

   Drain in a colander.

9. 9

   In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, peas, and the remaining 1/4 teaspoon salt, and remaining pepper.

10. 10

    Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are combined.

11. 11

    Pour the pasta into a greased 9x13-inch baking dish.

12. 12

    Top with the remaining 1/3 cup of Parmesan cheese and butter pieces.

13. 13

    Bake until the top is golden and cheese melts, about 25 minutes.