Thyme and White Wine Pasta with Roasted Vegetables

Ingredients

Parmesan cheese

1/2 cup, freshly grated

Salt and pepper

to taste

Vegetable broth

1 cup

White wine

1 cup

Garlic

3 cloves, minced

Fresh thyme

2 tablespoons, finely chopped

Olive oil

2 tablespoons

Red onion

1, medium, sliced

Red bell pepper

1, medium, sliced

Yellow squash

1, medium, sliced

Zucchini

1, medium, sliced

Penne pasta

8 ounces

Instructions

1. Preheat the oven to 425°F (220°C).
2. Arrange the sliced zucchini, yellow squash, red bell pepper, and red onion on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil and season with salt and pepper. Toss the vegetables to ensure they are evenly coated with oil and seasonings.
3. Roast the vegetables in the oven for 20-25 minutes, or until they are tender and the edges are slightly caramelized. Remove from the oven and set aside.
4. While the vegetables are roasting, cook the penne pasta in a large pot of salted boiling water, according to the package instructions. Drain the pasta and set aside.
5. In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped thyme, and sauté for 1-2 minutes, until the garlic is golden and the mixture is fragrant.
6. Pour the white wine into the skillet, and allow it to simmer for 2-3 minutes, or until the wine has reduced by half.
7. Add the vegetable broth to the skillet, seasoning with additional salt and pepper if desired. Allow the sauce to simmer for another 5 minutes.
8. Add the cooked penne pasta to the skillet and toss to combine, ensuring the pasta is well-coated with the sauce.
9. To serve, divide the pasta among bowls and top with the roasted vegetables. Sprinkle freshly grated Parmesan cheese over the top, and garnish with additional fresh thyme if desired.