dinner and a movie: under the tuscan sun

courtesy of: missi
serves: 4-6

- 1lb any shape pasta (i like penne)
- 2 zucchini, one grated, one sliced
- 1 yellow potato, sliced
- 2 tomatoes, quartered
- 1 japanese eggplant, sliced
- 14oz can diced tomatoes with juice
- 1 yellow squash, sliced
- 1 purple onion, quartered
- extra virgin olive oil
- salt, pepper, and oregano to taste
- parmesan cheese

1. preheat oven to 400. on a foil lined baking sheet, spread the sliced and quartered veggies. drizzle with olive oil and season with salt, pepper, and oregano. roast veggies for 20min.

2. in the meantime, cook your pasta according to package directions and drain when al dente. combine with grated zucchini and diced tomatoes. add salt and pepper to taste.

3. when the veggies are done roasting, combine with pasta and serve with parmesan cheese.

image: mccormick