Home Online Ordering Business Opportunity Recipes Appetizers Entrees Side Dishes Salads - Soups Breads - Rolls Dressings - Sauces Desserts Monthly Specials Comments - Questions

PASTA WITH ROASTED GARDEN VEGETABLES 3 bell peppers (red, yellow or green), quartered, seeded and cut into 1/2 inch strips 2 red onions, cut into 1/2 inch chunks 2 yellow or zucchini squash, halved lengthwise and cut into 1/2 inch slices 1 small eggplant, trimmed and cut into 1 inch chunks 1/3 cup Watkins Garlic-Parsley Grapeseed Oil 2 tsp. Watkins Italian Spice Salad Seasoning 1/2 tsp. Watkins Thyme Salt and Watkins Black Pepper, to taste 12 ounces bow tie, radiatore, or penne pasta (cooked per packaged directions) 2 Tbsp. Parmesan cheese Preheat oven to 400 degrees (F). Spread vegetables in a large roasting pan, add grapeseed oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add salad seasoning, thyme, salt, and pepper. Ladle out 1/2 cup of the pasta cooking water and reserve; drain pasta. In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables on top. If desired, pass with additional Parmesan cheese Makes 6 servings http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

The statements made and opinions expressed on this web site are those of the Watkins Independent Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products outside the United States or Canada is strictly prohibited.