Rigatoni With Oven-Roasted Vegetables - cooking recipe

Ingredients

1 medium red onion, cut into wedges
8 oz butternut squash, cut into chunks
12 None baby zucchini, halved lengthwise
1/4 cup extra virgin olive oil
9 oz grape tomatoes
1/3 cup red wine
1 jar (24 oz) tomato pasta sauce
1 pkg (16 oz) rigatoni pasta
1/3 cup loosely packed fresh basil leaves

Preparation

Preheat the oven to 425\u00b0F.
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.
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.
Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain.
Serve pasta topped with sauce, roasted tomatoes and basil.