ROASTED VEGETABLE PENNE

It's Summertime!

Have you been to the Farmer's Market yet?

 

 

All the way back from childhood, the memories of the Summer Farmer's Market jut make my heart sing. What a fun thing to do on an early Saturday morning! The sights and smells are rich and inviting. You can almost taste summer while visiting every fruit and vegetable stand.

 

 

Be sure to visit every nook and cranny so that you don't miss a single fresh peach, cherry, berry and even the beautiful plants. I just picked up some gorgeous moss rose last weekend! Your local Farmer's Market is a celebration of food and gardening!

Try this vegetarian pasta.....just AMAZING!!! I absolutely LOVE this dish!! Not only was this easy to make, but it was also a huge crowd pleaser!! The smoked mozzarella and red bell peppers give it so much flavor!

 

 

 ROASTED VEGETABLE PENNE

2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

4 cremini mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb mix or herbs de Provence

1 pound penne pasta

3 cups marinara sauce (store bought or homemade)

1 cup grated fontina cheese

1/2 cup grated smoked mozzarella

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces

 

Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes