Ingredients
.5 lb Penne Pasta
.5 Green Zucchini thinly sliced
.5 Yellow Zucchini thinly sliced
1 Roma Tomatos cut into wedges
4-6 Mushrooms quartered
1 cup Mixed Pepper julienne (red and yellow)
.5 Red Onion julienne
3 asparagus cut into 1 inch pieces
4 cups tomato sauce
.5 tbsp garlic minced
.5 cup white wine
.5 cup lemon juice
Red Chili Flakes to taste
Salt to taste.
1 tablespoon fresh basil chiffonade
Preparation
Cook penne pasta in boiling salted water until al dente.
Pre-heat oven to 425F.
Place veggies on a baking sheet. Drizzle olive oil over top and lightly season with salt and pepper. Roast in oven for 10-15 minutes or until color is formed.
In a saute pan on medium heat, add olive oil and garlic.
When the garlic starts to brown, add roasted vegetables and white wine. Then add the lemon juice. Let reduce for about 30 seconds, then add marinara, chili flakes, and salt. Add the penne and toss. Finish with basil.
