Bring the whole family to the table with this fresh pasta dish.
Garden Penne Pasta
1 pound penne noodles
1 Small Zucchini, cubed
1 Small onion, sliced
1 Small squash, cubed
1 Medium red bell pepper, sliced and seeds removed
1 c. mushrooms, sliced
16 ounces marinara sauce
2 c. mozzarella cheese, shredded
1 c. Parmesan, grated
2 t. Italian seasoning
1 T olive oil
1 lemon
Place vegetables onto baking sheet and drizzle with olive oil, juice from lemon and sprinkle with seasonings. Toss until coated. Place in 425 degree oven and let cook 15 minutes. Meanwhile, boil penne noodles until very al dente (about 8 minutes). Drain pasta and place into large bowl. Add sauce, mozzarella and half the parmesan. Remove vegetables and gently fold in to pasta mixture. Pour into a lightly coated 9 x 13 dish and top with remaining parmesan cheese. Bake at 350 degrees about 30 minutes.
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