Weekend Cooking: Penne with Roasted Vegetables and Herbs

I was looking at one of my favorite blogs yesterday, "My Marrakesh" and saw a post about beautiful food. The pasta with roasted vegetables was calling out to me and I had to make it right away.


First I roasted some vegetables: grape tomatoes, zucchini, carrots, eggplant and mushrooms. I tossed them in olive oil that had been infused with crushed garlic and fresh rosemary, thyme and basil. I also sprinkled a bit of sea salt and black pepper on top and roasted them at 400 degrees F.


Some veggies cooked faster than others, so I had to scoop them out first... all the while I had a pot of penne simmering in water on the stove.


When all the vegetables were cooked, I tossed them with the drained pasta, added a little more olive oil, salt, freshly cracked black pepper and more crushed garlic. It was sooo good! Next time I'm going to up the veggies because I would have rather had more veg than pasta. Such a simple meal to put together and would be great at a dinner party along with salad, bread and wine!