Sam Benedict, Staff Writer
Ingredients:
2 cloves of garlic minced
2 tbsps. of olive oil
1 red onion
1 zucchini
1 eggplant
4 portabella mushrooms
1 red, yellow, and green pepper
1 package whole cherry tomatoes
salt and pepper
1 pound of whole wheat penne
chopped fresh basil
Instructions:
Boil salted water and cook the whole-wheat pasta until aldente. Cut the vegetables all about the same size as cherry tomatoes, and toss them with the minced garlic, olive oil, salt, and pepper. Next, spread all of it on foil covered cookie sheet and roast it at 400 degrees for approximately 45 minutes, stirring it a few times. About 15 minutes before they’re done, stir in some chopped fresh basil, when the vegetables are soft and lightly bronzed, mix them with whole-wheat penne and serve.
Pasta with roasted vegetables is a delicious meal that vegans and non-vegans alike can enjoy. It is great in the summer when these vegetables are cheap and fresh, but, you can get them any time of the year. Coming from an Italian family, my mom would make this all the time when I was growing up. I have been a vegan for a couple of months and was looking for meals that I could still eat. I was pleasantly surprised when I realized that this scrumptious pasta dish my mom makes is not only vegan but healthy! It brings me back home every time I make it. I love it and I hope you all will too.
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