PENNE WITH ROASTED HERBED VEGETABLES, GARLIC BROTH, AND CHEESE

PENNE WITH ROASTED HERBED VEGETABLES, GARLIC BROTH, AND CHEESE image

Yield 2 servings

Number Of Ingredients 14

1 bell pepper (color of your choice), cut into strips
1 zucchini, halved lengthwise and chopped
1 baby eggplant, cubed
15 spears asparagus, trimmed
1/2 medium red onion, large chopped and pieces separated
12 large garlic cloves, unpeeled
olive oil (to just lightly coat vegetables)
2 tbsp mixed fresh herbs, such as oregano, thyme, and rosemary
1 cup low sodium chicken broth
1/4 cup grated Parmesan cheese
1/4 cup grated Manchego cheese
2 ozs goat cheese (optional)
2 tbsp chopped fresh basil
1/2 lb penne

Steps:

1) Preheat oven to 400*F. 2) Mix first 8 ingredients together. Season with salt and pepper and place all in roasting dish except asparagus. Roast, stirring, for about 15 minutes, and then add asparagus to pan. Continue to roast for 10-15 more minutes, stirring occasionally, until vegetables are browned. 3) Peel garlic and add to saucepan with the broth. Whisk lightly if necessary to combine. Simmer until reduced down to between 1/2 and 1/3 of original volume. 4) Toss pasta with the broth mixture and basil over very low heat until it appears saucy. Remove from heat and stir in roasted vegetables. 5) If you are using goat cheese, add now and stir lightly to make a thin creamy coating. If not using goat cheese, sprinkle other cheeses over pasta (OFF HEAT), mix, and serve.