Roasted Vegetable Pasta

  • 3/4 cup EVOO, such as Hojiblanca.  For additional flavor, use Tuscan Herb
  • 3 tbsp Salsa di Parma
  • 2 zucchini, cut in large pieces
  • 1 onion, cut in large pieces
  • 15-20 mini portabella mushrooms, halved
  • 1 red pepper, cut in large pieces
  • 10 cherry tomatoes, halved
  • 1/4 cup pine nuts
  • 1/2 box whole wheat pasta
  • Parmesan cheese

Mix the EVOO and Salsa di Parma in a small bowl and let infuse for 30-60 minutes. Preheat oven to 425 degrees and line a baking sheet with foil. Put all of the vegetables in a large bowl, pour 3/4 of the olive oil mixture over the vegetables and mix until the vegetables are coated. Pour onto the foil lined baking sheet and place in the preheated oven. Roast the vegetables for 15-20 minutes until the vegetables are soft. While the vegetables are roasting cook the pasta according to the package directions. Once pasta is cooking, put the pine nuts in a non-stick pan and toast over medium heat until lightly toasted, set aside. When the pasta is done, drain and place in the bowl used to mix the vegetables with the oil. Pour the remaining oil mixture over the top of the pasta and mix well. When the vegetables are soft and fragrant remove from the oven and add to the pasta. Mix it all together and top with the toasted pine nuts and Parmesan cheese.