Six kinds of vegetables in this pasta recipe ensure a rainbow of color in every bowl. Prepare in the summer or early fall months, when fresh vegetables are plentiful.

Source: Family Circle
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees F. Coat large rimmed baking sheet with nonstick cooking spray. Place carrots, zucchini and red pepper on sheet. Coat veggies with cooking spray and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

    Advertisement
Instructions Checklist
  • Bake in 400 degree F oven for 45 minutes, or until vegetables are browned and tender.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, bring a large pot of water to boiling. Lightly salt water; add the beans and broccoli. Simmer for 7 minutes. With a slotted spoon, remove vegetables from water to medium bowl, leaving pot on heat.

Instructions Checklist
  • Add penne to boiling water; cook following package directions. Drain.

Instructions Checklist
Instructions Checklist
  • Meanwhile, heat large nonstick skillet over medium-high heat. Add bacon and garlic; cook for 5 minutes, stirring to prevent garlic from burning. Add broth, tomato, red pepper flakes, Italian seasoning and remaining salt and pepper. Bring to a simmer.

Instructions Checklist
  • Add beans and broccoli to skillet; cook for 1 minute to heat through. In large bowl, toss together pasta, contents of skillet, roasted vegetables and basil. Serve with cheese. Makes 4 servings.

Nutrition Facts

343 calories; total fat 8g; saturated fat 3g; cholesterol 15mg; sodium 692mg; carbohydrates 56g; fiber 8g; protein 16g.

Reviews