Between the garden harvest and the back-to-school commotion around here, dinners in September need to be fuss-free. Penne with Glazed Vegetables is easily prepared around busy schedules, yet still captures the best of the season’s fresh vegetable flavor. Let’s get started!
Ingredients (Serves 6)
4 cups chopped fresh greens (kale and chard work well)
4 cups fresh tomatoes (whole cherry tomatoes or chopped large tomatoes)
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (16 ounces) dry penne pasta
1/2 cup shredded Parmesan cheese
Step 1) Arrange greens evenly in a large baking pan with shallow sides (a jelly roll pan works well). Top greens with tomatoes. Drizzle vegetables evenly with balsamic vinegar, then olive oil. Sprinkle with salt.
Step 2) Bake vegetables in a preheated 350 degree oven for one hour. There’s no need to stir, unless it looks like the greens are beginning to char. Then, just give the pan a quick mix with a spatula and finish baking.
Step 3) During the last few minutes of Step 2, prepare penne pasta al dente according to package instructions (the pasta will need to boil for approximately 8 – 10 minutes).
Step 4) Drain cooked pasta well and return pasta to the pot in which it was cooked. Remove vegetables from oven and carefully transfer vegetables to the pot with the pasta. Toss gently and spoon into serving bowls.
Step 5) Top each serving bowl with a generous sprinkle of Parmesan cheese and serve immediately.