Thursday, February 11, 2010

Shelly's Pasta

1 Lb. Penne pasta
1 Eggplant (peeled, cubed)
4 Plum tomatoes (peeled, cubed)
1 Red onion (larger sized, peeled, cut "apple" style, layers separated)
1 C. Pecorino Romano cheese (grated)
Salt and pepper
Olive oil

  • Put all vegetables on a large cookie sheet, spread out evenly
  • Drizzle with olive oil, sprinkle with salt and pepper to taste
  • Bake at 350 for 1 hour, turning over veggies 3 -4 times
  • Boil penne according to package directions while the veggies cook, drain, return to pot, set aside
  • When veggies are done, add them to the pasta, toss well
  • Serve immediately, top each portion with Pecorino Romano

This is one of Abby's favorites!

No comments:

Post a Comment