Thursday, June 30, 2011

Pasta dish

12 ounces penne pasta, cooked according to package directions 1 lb broccoli floret 1 lb eggplant, sliced into rounds and then halved 6 sun-dried tomatoes, cut into strips 1 red bell pepper, cut into strips 1 cup artichoke heart, cut in half 1/4 cup kalamata olive, cut in half 4 garlic cloves, roughly chopped 1/4 cup olive oil 1/2 cup fresh basil, thinly sliced 1/4 cup pine nuts, toasted salt pepper shredded parmesan cheese 1 Heat oven to 400. 2 Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness. 3 In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste. 4 Serve with Parmesan at the table.

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