Roasted Spring Vegetables Penne
6 portionsWhat you will need
1 jar Vero Gusto® Heritage Marinara Sauce
1 box Barilla Penne
1 Carrot
1 Yellow Squash
1 Zucchini
1 head Broccoli
2 Tbsp fresh or dried Marjoram
6 Tbsp Olive Oil
½ cup grated Parmesan cheese
Salt to taste
Black Pepper to taste
(Nutritional facts 266 calories, 14.4 g fat, 29.74 g carbohydrates, 6.25 g protein, 20 mg cholesterol, 638 mg sodium)How to cook
1
Gather and portion all ingredients.
2
Set oven to 425 °F
3
Wash and peel the carrot.
4
Cut the ends of the carrot off and chop.
5
Chop off the ends of the squash.
6
Cut in half, cut the larger half into quarters and chop.
7
Cut the ends off of the zucchini, cut into quarters and chop.
8
Cut the broccoli into bite-sized florets.
9
Pick the marjoram leaves from the stem.
10
Finely chop the marjoram.
11
Add the broccoli florets to a rimmed baking sheet.
12
Add the chopped yellow squash to the baking pan.
13
Add the chopped zucchini to the pan.
14
Toss in the carrots.
15
Drizzle the vegetables with olive oil.
16
Season with a few pinches of salt and pepper. Stir to coat.
17
Roast the vegetables in the 425°F oven for about 20 minutes.
18
Cook the pasta according to package instructions.
19
Take the vegetables out of the oven.
20
Drain the pasta.
21
Add the pasta back to the pot and stir in the Vero Gusto Heritage Marinara Sauce®.
22
Add the roasted vegetables to the pot with the pasta.
23
Add the chopped fresh marjoram.
24
Stir to combine all the ingredients.
25
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