Back 3 Bell Peppers, Red, Yellow or
Green, quartered, seeded and cut into 1/2-inch / 1-cm strips
2 Red Onions, cut into 1/2 inch / 1-cm chunks
2 Yellow or Zucchini Squash, halved lengthwise and cut into
1/2-inch / 1-cm slices
1 Small Eggplant, trimmed and cut into 1-inch / 2.5-cm chunks
1/3 Cup / 80 ml Watkins Garlic & Parsley
Grapeseed Oil
2 teas. / 10 ml Watkins Italian Salad Dressing
Blend
1/2 teas. / 2.5 ml Watkins Thyme
Freshly-Ground, to taste Watkins Sea Salt
To taste Watkins Black Pepper
12 oz. / 340 g Bow Tie, Radiatore, or Penne Pasta, cooked per
packaged directions
2 Tbsp. / 30 ml Parmesan Cheese
Preheat oven to 400ºF / 205ºC. Spread vegetables in a large roasting pan, add oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add seasonings.
Ladle out 1/2 cup / 125 ml of the pasta cooking water and reserve; drain pasta. In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables on top. If desired, pass with additional Parmesan cheese. Makes 4 servings.
Nutritional Information
Per Serving:
Calories 550g, Protein 15g, Carbohydrates 80g, Sodium 60mg, Fat
21g, Saturated Fat 2g, Cholesterol 2mg, Dietary Fiber 8g
© Copyright 1999 The Rising
Stars Team
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