Shells with Roasted Vegetables

INGREDIENTS

• 1 pound of medium whole wheat pasta shells

• 1 red onion, cut into chunks

• 8 white button, sliced

• 3 carrots, diced into small chunks

• 2 small zucchini, sliced into fourths then diced

• 1 small butternut squash, seeded and diced

• 4 cloves of garlic, chopped

• 3 Tbls of light extra virgin olive oil

• 1 red bell pepper, sliced

• 2 Tbls of fresh thyme, chopped

• 2 Tbls of fresh sage, chopped

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

• 3 Tbls of fresh basil, chopped

  PREPARATION

• Preheat the oven to 400 degrees.

• Place the onions, mushrooms, carrots, zucchini, squash and garlic in a large bowl.

• Add the olive oil and coat the vegetables thoroughly.

• Add the thyme and sage and season with salt and pepper.

• Place the vegetable mixture in one layer onto a baking sheet.

• Roast for 30 to 40 minutes tossing a few times until the vegetables are golden and tender.

• Meanwhile in a large pot of boiling salted water, cook the pasta until al dente. Around 10 to 12 minutes.

• Drain the pasta and mix together with the vegetables and fresh basil.

  Serves 4 people

http://www.great-chicago-italian-recipes.com/roasted_vegetables.html