|15 min||1 h 15 min||12|
|2 large potato||Sweet potato (peeled and chopped)|
|1 medium||Zucchini (chopped)|
|1 medium||Summer squash (chopped)|
|1 eggplant peeled||Eggplant (chopped)|
|5 tomato||Roma tomatoes (chopped)|
|1 medium||Red onion (chopped)|
|6 clove(s)||Garlic (peeled)|
|1 tbsp||Canola oil|
|1/2 tsp||Black pepper|
|1 tbsp||Canola oil (for pan - or use canola cooking spray)|
|57 gm||Prosciutto, extra lean (optional)|
|1 tsp||Oregano, dried|
|1 tsp, leaves||Basil, dried|
|1 tsp||Red pepper flakes (to taste)|
|2 leaf||Bay leaf|
|1 can (15oz)||Whole tomato, canned (broken up)|
|9 cup||Chicken broth (stock), low sodium|
|1 can (15oz)||White beans, canned (rinse and drained)|
|2/3 cup||Pasta, Penne, dry|
|1 tbsp||Parmesan cheese, grated (for garnish)|
Preheat oven to 400 °F (200 °C).
In a large bowl, combine first 7 ingredients. Add canola oil and pepper and toss. Place vegetables on foil lined baking sheet. Roast for 45 minutes to 1 hour, stirring after 30 minutes. Remove from oven and set aside.
In a large non-stick pot, coated with canola oil cooking spray, cook prosciutto if using, oregano, basil and red pepper flakes over medium heat for 1 minute, stirring constantly.
Add bay leaves, tomatoes, broth and beans. Bring mixture to a boil and add pasta. Lower heat and simmer for 15 minutes or until the pasta is tender. Remove bay leaves. Stir in roasted vegetables. Garnish with grated Parmesan cheese and serve immediately.