Roasted Vegetable Pasta

Holiday & Entertaining, Sides, Vegetarian, <401 cal,

Per Serving Roasted Vegetable Pasta
Makes: 8 servings
Serving Size: 1 cup
Calories	215
Fat	8	g
Saturated Fat	1.3	g
Trans Fat	0	g
Carbohydrate	31	g
Fiber	5	g
Sugars	4	g
Cholesterol	0	mg
Sodium	105	mg
Potassium	290	mg
Protein	6	g
Phosphorus	100	mg
Choices: Starch 1.5, Vegetable 1, Fat 1.5

Ingredients

		Parchment paper or nonstick cooking spray
2	cups	peeled, cubed butternut squash
1		large red bell pepper, cored, seeded, and cut into 1-inch squares
1		yellow bell pepper, cored, seeded, and cut into 1-inch squares
1		small red onion, cut into wedges
2 1/2	Tbsp.	olive oil, divided
1	Tbsp.	balsamic vinegar
1/4	tsp.	kosher salt
1/4	tsp.	freshly ground black pepper
8	oz.	whole wheat penne pasta
1/4	cup	chopped walnuts
2		garlic cloves, minced
1	Tbsp.	minced fresh sage leaves
1/4	cup	grated Parmesan cheese

Preheat the oven to 475 degrees. Line a baking sheet with parchment paper or coat with cooking spray; set aside.
In a large bowl, combine the butternut squash, red and yellow peppers, and onion. Add 1 Tbsp. of the olive oil, the balsamic vinegar, salt, and black pepper. Arrange the vegetables in one layer on the prepared baking sheet. Roast for about 25 minutes, stirring the vegetables occasionally, until they are lightly browned.
Meanwhile, prepare the penne according to package directions. In a skillet, heat the remaining 1 1/2 Tbsp. of olive oil. Add the walnuts, garlic, and sage, and sauté for 3 minutes. Add the walnut mixture and the roasted vegetables to a large serving bowl. When the pasta is cooked, drain and add to the vegetable mixture. Toss gently. Top with the Parmesan cheese and serve.

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