Oven Roasted Vegetables with Pasta in Garlic Broth

(Serves 4)

Ingredients:

Carrots, peeled and diced 3/4 inch 2 large
Peppers, diced 3/4 inch 2
Fennel bulb, trimmed, diced 3/4 inch 1
Red onion, diced 3/4 inch 1
Garlic, sliced thin 4 cloves
Olive oil 3/4 cup
Salt and pepper 1 teaspoon

For the Garlic Broth:

Garlic, whole 5 cloves
Vegetable broth 1 1/2 cups
Penne pasta 1 pound
Parmesan cheese, grated 1 1/2 cups
Fresh basil, shredded 1/2 cup    
   
Method of Preparation:

1. Preheat oven to 400 degrees.
2. Place the first 6 ingredients in a bowl and toss well.
3. Place mixture on a baking sheet and season with salt and pepper. Roast until tender, stirring occasionally; about 30 minutes.

For the Garlic Broth:

1. Place the garlic cloves in a sauce pan with the vegetable broth and simmer until reduced by half; about 10 minutes. Remove the garlic and discard.
2. Cook the pasta and combine the cooked pasta, garlic broth and vegetables in a pot to warm through. Stir in the cheese off the heat and pour onto a platter. Sprinkle with the basil and serve at once.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “Pasta Week,“ aired during the week of April 23, 2007.