Thyme and White Wine Pasta with Roasted Vegetables

Ingredients

• Parmesan cheese - 1/4 cup, grated
• Salt and pepper - To taste
• Vegetable broth - 1/2 cup
• White wine - 1/2 cup
• Garlic - 3 cloves, minced
• Fresh thyme - 1 tablespoon, chopped
• Olive oil - 2 tablespoons
• Red onion - 1, sliced
• Red bell pepper - 1, sliced
• Yellow squash - 1, sliced
• Zucchini - 1, sliced
• Penne pasta - 8 ounces

Instructions

1. Preheat the oven to 425°F.
2. Place the sliced zucchini, yellow squash, red bell pepper, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. While the vegetables are roasting, cook the penne pasta according to package instructions. Drain and set aside.
5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped thyme, and cook for 1-2 minutes until fragrant.
6. Add the white wine to the skillet and let it simmer for 2-3 minutes to reduce slightly.
7. Pour in the vegetable broth and season with salt and pepper. Let the sauce simmer for another 5 minutes to allow the flavors to meld together.
8. Add the cooked penne pasta to the skillet and toss to coat it with the sauce.
9. Serve the pasta in bowls, topped with the roasted vegetables.
10. Garnish with grated Parmesan cheese and additional fresh thyme, if desired.