Saturday, June 7, 2008

Roasted Veggie Penne Pasta

I think I may have published something like this before, but this is a variation that my friends love:

1 lb penne pasta
1 large jar vodka cream pasta sauce, any brand
1 small head broccoli, cut into florets
1 medium red onion, cut into chunky strips
1 pint of cherry tomatoes, or other small tomatoes
1 small jar roasted red peppers, or roast your own
2 T fresh rosemary chopped, or more
2 chicken breasts - omit if doing veggie version
2 c grated parmesan cheese
salt and pepper to taste
olive oil to saute

1. Toss broccoli, onions, and tomatoes, with olive oil, salt and pepper. Put on a non stick or sprayed cookie sheet and bake at 415 degrees F for about 15-20 minutes till roasted well.

2. Cook penne pasta according to directions.

3. Heat a bit of olive oil in a skillet over medium high. Cut chicken in bite sized strips and stir fry till cooked through, about 2 min per side. Add rosemary and stir fry a few minutes more. Add sauce and veggies and warm through.

4. Toss together veggies, chicken, rosemary, sauce, and pasta. Dump in a 9x13" pan and cover with parmesan cheese. Bake at 250 for about 18-20 minutes till cheese is bubbly and just barely browning. If you want to garnish with a few sprigs of rosemary you can. This reheats well.

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