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(Michael Temchine for The Washington Post)

Vegetables roasted just long enough to enhance their sweetness yet remain crisp-tender are the start of this show. Portions are generous, and leftovers the next day taste good cold or at room temperature.

This recipe is billed as Dinner in 45 Minutes. But if you start with prepped vegetables from the salad bar, and this will take 30 minutes to prepare.

This is a shopping list; to view the entire recipe, just click on the recipe title.

Penne With Roasted Vegetables
4 servings

Serve with Parmesan crisps or garlic bread.

Adapted from "Cook Italy," by Katie Caldesi (Kyle, June 2010).

1/2 large eggplant (about 8 ounces)

1 medium red bell pepper

1 medium zucchini

1 medium red onion

4 ounces green beans (may substitute asparagus)

4 medium cloves garlic

1 small red Thai chili pepper (optional)

Leaves from 1 large sprig thyme

6 tablespoons extra-virgin olive oil

1 head broccoli (about 10 ounces)

8 ounces dried penne, preferably the smaller-size version

1/2 cup pine nuts (may substitute sliced skin-on almonds), for garnish

1/4 cup freshly grated Parmigiano-Reggiano cheese, for garnish

Questions?

-- Bonnie Benwick

By The Food Section  |  May 25, 2010; 2:00 PM ET
Categories:  Recipes , Shopping  | Tags: Bonnie Benwick, Dinner in Minutes, recipes, shopping  
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