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Parve
Easy
2-4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This recipe is a delicious oil-free pasta dish that you can prepare ahead of time and keep in the fridge for those days when you need a quick lunch or side dish for dinner.
3 cups grape tomatoes
1 medium red onion, sliced
1 large zucchini, diced
2 carrots, diced
1 cup sliced asparagus
1 cup mushrooms, sliced
10 cloves garlic, unpeeled
1/2 teaspoon Gefen Lemon Juice
Tuscanini Sea Salt, to taste
8.8 ounces Heaven & Earth Brown Rice Penne Pasta
Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
Spread out tomatoes, onions, zucchini, carrots, asparagus, mushrooms, and garlic on the prepared baking sheets. Roast 15–20 minutes, until tender.
Peel the roasted garlic cloves. In a blender, process four of the peeled cloves, one cup of the roasted tomatoes, lemon juice and salt until smooth. Set aside.
Cook pasta as per package directions. Drain, transfer to a mixing bowl, and toss with the prepared tomato sauce. Gently stir in the remaining roasted vegetables.
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