Balsamic Roasted Vegetable Pasta

Name: Balsamic Roasted Vegetable Pasta
Ingredients: 12 lb whole wheat penne, cooked according to package; 1 cup rotisserie-cooked chicken, shredded; 2 summer squash, sliced into 1/2 inch pieces; 2 zucchini, sliced into 1/2 inch pieces; 1 pint grape tomatoes; 1 (8 ounce) package frozen sugar snap peas; 4 ounces goat cheese, crumbled; 6 sun-dried tomatoes packed in oil, chopped; 2 tablespoons balsamic vinegar; 14 cup olive oil; 1 garlic clove, minced finely; salt and pepper

12 ingredients

11 steps

Ingredients

12 lb whole wheat penne, cooked according to package
1 cup rotisserie-cooked chicken, shredded
2 summer squash, sliced into 1/2 inch pieces
2 zucchini, sliced into 1/2 inch pieces
1 pint grape tomatoes
1 (8 ounce) package frozen sugar snap peas
4 ounces goat cheese, crumbled
6 sun-dried tomatoes packed in oil, chopped
2 tablespoons balsamic vinegar
14 cup olive oil
1 garlic clove, minced finely
salt and pepper

Directions

1

Preheat oven to 425 degrees.
2

Boil pasta and drain but be sure to reserve some pasta water for later.
3

Combine vinegar, garlic, salt and pepper and whisk in oil.
4

Place squash and zucchini on a baking sheet and brush with balsamic vinaigrette.
5

Roast in oven for about 12-15 minutes or until tender.
6

Brush tomatoes with vinaigrette and add to the pan after about 5 minutes of roasting the other vegetables.
7

Meanwhile heat sugar snap peas according to package directions.
8

Once vegetables are finished cooking add them to the boiled pasta.
9

Then add sugar snap peas, sundried tomatoes, and goat cheese.
10

Drizzle extra balsamic vinaigrette over pasta and add about 1/4 - 1/2 cup pasta water.
11

Toss pasta and serve.