Roasted Tomato and Vegetable Penne

While I was on the Daniels Fast, I found this recipe and absolutely loved it! It is a bit spicy to keep that in mind but it is so so yummy. I used different noodles obviously. And I served it with stuffed zucchini and stuffed mushrooms. SO delicious.

Ingredients:

4 whole tomatoes, sliced

2 Tbl garlic cloves, chopped

1 Tsp salt

1 Tsp pepper

1/2 onion, sliced in rings

4 Tbl olive oil

1 12oz box penne

3 cups frozen asparagus (optional)

2 whole zucchini, cut in thin sticks

1/2 red bell pepper, cut in strips

4 Tbl olive oil

2 Tbl garlic cloves, diced

1/2 Tsp onion powder

1 Tsp pepper

1/2 Tsp red pepper flakes

1 Tsp salt

Directions:

1. Preheat oven to 400

2.Place sliced tomatoes on a cookie sheet. Evenly spread diced garlic and olive oil over the top of the tomatoes.

3. Sprinkle with salt and pepper. Cover tomatoes with sliced onions

4. Bake for 25-30 minutes.

5. While tomatoes are baking, cook penne.

6. Clean and cut all vegetables

7. Over medium high heat, saute all vegetables with 4 Tbl of olive oil

8. After 2 minutes, add garlic, onion powder, pepper and red pepper flakes

9. Continue to cook for 5 more minutes.

10. Add cooked penne and salt and stir until vegetables are mixed in.

11. Add roasted tomatoes and mix well