Roasted Spring Vegetables Penne

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Recipe video made by Vero Published on 09/01/2020, viewed by 688 , 0 Comments
yield6 portions

What 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

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Gather and portion all ingredients.

2

Set oven to 425 °F

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Wash and peel the carrot.

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Cut the ends of the carrot off and chop.

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Chop off the ends of the squash.

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Cut in half, cut the larger half into quarters and chop.

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Cut the ends off of the zucchini, cut into quarters and chop.

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Cut the broccoli into bite-sized florets.

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Pick the marjoram leaves from the stem.

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Finely chop the marjoram.

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Add the broccoli florets to a rimmed baking sheet.

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Add the chopped yellow squash to the baking pan.

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Add the chopped zucchini to the pan.

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Toss in the carrots.

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Drizzle the vegetables with olive oil.

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Season with a few pinches of salt and pepper. Stir to coat.

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Roast the vegetables in the 425°F oven for about 20 minutes.

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Cook the pasta according to package instructions.

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Take the vegetables out of the oven.

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Drain the pasta.

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Sauce®.

Add the pasta back to the pot and stir in the Vero Gusto Heritage Marinara Sauce®.

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Add the roasted vegetables to the pot with the pasta.

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Add the chopped fresh marjoram.

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Stir to combine all the ingredients.

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