In this recipe roasted vegetables are baked till nearly done, then are joined in the oven by penne pasta and marinara sauce for the last 15 minutes.
What You Need
Original recipe yields 8 servings
1 each green and red pepper, cut into 1-inch-wide wedges
2 large carrots, cut diagonally into 1/2-inch-thick slices
2 small zucchini, cut into 1-inch cubes
2 small onions, quartered
3 Tbsp. KRAFT Zesty Italian Dressing
3 cups whole wheat penne pasta, cooked
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 400°F.
Toss vegetables with dressing in 13x9-inch pan.
Bake 20 to 25 min. or until vegetables are tender.
Add pasta and sauce; stir. Bake 15 min. or until heated through.
Sprinkle with cheese.
Safe Produce Tips
When purchasing produce, the produce should feel cold to the touch and have a bright color. Refrigerate raw vegetables for best quality and to prevent rotting prior to use.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.