Pasta with Seasonal Roasted Vegetables, Tomatoes and Basil

Created by Executive Chef Anthony Santomauro, CDM, CFPP
Classic Residence by Hyatt in Boca Raton
Serves 8

• Non-stick vegetable oil spray
• 2 each red bell peppers—cut in 1/2" pieces
• 1 medium eggplant—unpeeled, cut in 1/2" pieces
• 1 large yellow squash—cut in 1/2" pieces
• 1-1/2 cups mushroom—portobello, cut in 1/2" pieces
• 4 tablespoons olive oil
• 1 pound penne pasta
• 2 medium tomatoes—cored, seeded, diced
• 1/2 cup fresh basil—chopped
• 1/2 cup parmesan cheese—grated

1. Preheat oven to 450 degrees.
2. Spray a large roasting pan with non-stick vegetable oil spray.
3. Combine peppers, eggplant, squash and mushrooms in prepared pan.
4. Drizzle with 2 tablespoons olive oil.
5. Toss to coat all vegetables.
6. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
7. Cook pasta in a large pot of boiling, lightly salted water until just tender, but still firm to the bite.
8. Combine roasted vegetables, pasta, tomatoes and basil in a large bowl.
9. Add remaining olive oil, vinegar and garlic.
10. Toss to combine.
11. Mound pasta on serving platter.
12. Sprinkle with parmesan cheese and serve.