Rigatoni With Oven-Roasted Vegetables

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Place onion, squash and zucchini on a large baking pan; drizzle with 2 tbsp oil. Roast for 20 mins. Add tomatoes to pan; roast for 10 mins, or until onion is golden and softened and tomatoes begin to split. Remove tomatoes from pan; cover to keep warm.

3. 3

   Heat remaining oil in a large skillet on medium-high heat. Add roasted squash and zucchini; cook, stirring, for 1 min. Add wine; cook until reduced by half. Add pasta sauce; bring to a boil. Reduce heat to low; cook for 20 mins, or until sauce is reduced slightly. Season to taste.

4. 4

   Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain.

5. 5

   Serve pasta topped with sauce, roasted tomatoes and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.