Ingredients:
1 medium eggplant, cubed
2 zucchini, cubed
1 medium red bell pepper, chopped
1 medium onion, chopped
6 garlic cloves, left in their skins
3 tablespoons olive oil
3 cups whole wheat penne, dry
1/4 light sour cream
1 tablespoon coarse grain mustard
1/2 cup 2% cheddar cheese, grated
2 tablespoons parmesan cheese, grated
Method:
Preheat oven to 400.
Load all of the veggies and garlic into a roasting pan. Add the olive oil and seaon with salt and pepper to taste. Toss to coat.
Roast veggie for 25 min or until done.
While the veggie are cooking, cook pasta according to package directions and drain. Return to the same pan.
When veggies are done, carefully squeeze the garlic cloves into a small bowl and mash.
Add the sour cream and mustard and mix.
Mix the veggies, sour cream mixture and cheeses into the pasta.
Pour into the roasting pan and return to the oven for 5 min or until heated through. Serve hot.
1 medium eggplant, cubed
2 zucchini, cubed
1 medium red bell pepper, chopped
1 medium onion, chopped
6 garlic cloves, left in their skins
3 tablespoons olive oil
3 cups whole wheat penne, dry
1/4 light sour cream
1 tablespoon coarse grain mustard
1/2 cup 2% cheddar cheese, grated
2 tablespoons parmesan cheese, grated
Method:
Preheat oven to 400.
Load all of the veggies and garlic into a roasting pan. Add the olive oil and seaon with salt and pepper to taste. Toss to coat.
Roast veggie for 25 min or until done.
While the veggie are cooking, cook pasta according to package directions and drain. Return to the same pan.
When veggies are done, carefully squeeze the garlic cloves into a small bowl and mash.
Add the sour cream and mustard and mix.
Mix the veggies, sour cream mixture and cheeses into the pasta.
Pour into the roasting pan and return to the oven for 5 min or until heated through. Serve hot.
