Penne Pasta With Roasted Vegetable Marinara

I have been making this vegetarian dish for about 17 years. You start out with fresh vegetables and roast them in the oven and finish it off in the skillet.  I remember This is one of Shania Twains chefs recipes he would fix for her while she was on the road around 1999. Enjoy

Recipe

 

1 Pound Penne pasta

 

1/4 cup olive oil

 

1/2 teaspoon salt

 

1/2 teaspoon black pepper

 

1/4 cup fresh basil

 

1/4 cup fresh oregano

 

1/4 cup fresh thyme

 

3 tablespoon chopped garlic

 

1 tablespoon sugar

 

1 red pepper, large dice

 

1 green pepper, large dice

 

1 onion, large dice

 

1 portabello mushroom, large dice

 

1 carrot, large dice

 

1 can stewed tomatoes

 

Preheat oven 425 degrees. Combine all vegetables and toss with salt and pepper and olive oil. Roast for approximately 20 minutes

 

note: I usually 3 medium sized peppers .one red, one yellow, one green. If you are not chopping up the carrots you need to roast them until almost tender in a little olive oil then add the rest of the vegetables. I also will use 1/2 teaspoon of dried basil, oregano, and thyme instead of the fresh herbs.

 

Remove from oven. Saute garlic with roasted vegetables for 2 minutes. Add stewed tomatoes ( do not drain) and sugar. Cook for 2 minutes. Add fresh herbs and cook for 1 minute. Add parmesan cheese ( optional). 

 

Toss with cooked pasta. Serve hot