A holiday recipe for Whole Wheat Penne Pasta With Roasted Vegetables

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Serves 8 as a side dish and 4 as a vegetarian entree

1 large zucchini (about 8 ounces); halved lengthwise and cut diagonally 1-inch thick

2 medium carrots (about 6 ounces); trimmed, slice diagonally, ¼-inch thick

About 1/3 pound (6 ounces) green beans; trimmed and cut into 2 to 3-inch lengths

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About 18 medium mushrooms (6 ounces) washed, dried, trimmed and halved

1 small red onion (about 6 ounces) peeled and cut into 1-inch strips

1 medium Japanese eggplant (about 6 ounces); halved lengthwise and cut diagonally 1-inch thick

½ cup olive oil

Salt and pepper to taste

1 pound whole-wheat penne pasta

1 gallon water

1 ½ tablespoons salt

½ cup olive oil

½ cup minced fresh herbs (any mixture of flat leaf parsley, chives, tarragon, or thyme)

1. Toss vegetables in 1/2 cup oil and season with salt and pepper. Spread out in a single layer on a large baking sheet. Roast in a 400-degree oven until vegetables soften; about 30 minutes.

2. In a 5-6 quart saucepan, bring water with salt to a boil. Add pasta and stir. Return water to a boil and cook until pasta is tender (time according to directions). Drain pasta and toss with 1/2 cup oil, herbs and roasted vegetables.

Optional vegetables: Bell peppers cored, seeded and cut into 1-inch strips. Fennel bulb, trimmed, cut in half, core removed and cut into 1-inch strips. Whole cherry tomatoes (roast for only 15 minutes).

From Gregg Shiosaki, Seattle Culinary Academy at Seattle Central Community College

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