Quick and Healthy Skillet Roasted Vegetable Italian Pasta

🧂 Ingredients

• 2 yellow bell peppers

  cored and cut into 1-inch wide strips
• 2 medium size zucchini

  quartered lengthwise and cut into 1-inch cubes
• 1 eggplant

  quartered lengthwise and cut into 1-inch cubes
• 1 yellow onion

  peeled and sliced into 1-inch strips
• 3 tablespoons olive oil

  extra virgin
• salt and freshly ground black pepper

  to taste
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 1/2 to 1 pint of grape tomatoes

  halved
• Grated Parmesan
• Fresh basil

Instructions

• 1 Heat the olive oil in a large skillet over medium to medium high heat. When the
  oil is very hot, add the bell peppers, eggplant, zucchini, onion, Italian
  seasoning, salt and pepper. Cook, tossing, until nicely browned and tender.
• 2 Meanwhile, drop the dried pasta into salted boiling water and cook according to
  package instructions. Drain and reserve 1/2 cup of the cooking liquid.
• 3 Add the pasta to the large skillet with vegetables along with the reserved
  cooking liquid. Toss with the halved grape or cherry tomatoes, Parmesan cheese
  and fresh basil. If desired, drizzle individual servings with a bit more olive
  oil and red pepper flakes. Serve hot.

Nutrition Info