Recipe of the Week - March 23

Whole Wheat Penne Pasta with Roasted Vegetables & Garlic

SERVES 8
ACTIVE TIME: 20 min
TOTAL TIME: 50 min

**** Make sure to add a salad. Arugula w/ fresh red peppers, celery, salt, pepper. Dressing: Lemon Juice and Olive oil mixture.


16 oz Whole Wheat Penne Rigate, prepared per pkg directions, keep warm
1 medium eggplant,1-inch dice
1 medium sweet green pepper, 1-inch dice
1 medium sweet red pepper, 1-inch dice
1 medium yellow cooking onion, peeled, 1-inch dice
1 clove garlic, chopped
1 medium zucchini, 1-inch dice
1 medium yellow squash, 1-inch dice
8 oz sliced baby bella mushrooms
5 Tbsp Wegmans Basting Oil
5 Tbsp Wegmans Pure Olive Oil
Sea Salt and pepper to taste
6 oz Fresh Baby Spinach
2 oz roasted red tomatoes, sliced thinly (about 1/3 cup)
4 Tbsp Parmigiano-Reggiano Cheese (Cheese Shop)

Preheat oven to 450 degrees.
Toss eggplant, green pepper, red pepper, onion, garlic, zucchini, yellow squash, and mushrooms with basting oil and olive oil in large bowl. Season to taste with salt and pepper.

Spread vegetables in a single layer on baking sheet. Roast about 30 min, until softened and lightly browned.

Combine pasta, vegetables, and raw spinach in large bowl. Toss gently until spinach wilts. Season to taste with salt and pepper. Top with tomatoes; sprinkle with cheese.

Vegetables: 1 cup(s)
Whole Grains: 2
Calories: 370
Nutrition Info: Each serving (2 1/4 cups pasta and vegetables) contains 370 calories, 49 g carbohydrate, (9 g fiber), 11 g protein, 16 g fat, (2 g saturated fat), 5 mg cholesterol, and 80 mg sodium.