Rigatoni With Oven-Roasted Vegetables

• 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

1. Preheat the oven to 425u0b0F.
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. 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. Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain.
5. Serve pasta topped with sauce, roasted tomatoes and basil.

red onion, butternut squash, baby zucchini, extra virgin olive oil, grape tomatoes, red wine, tomato pasta sauce, rigatoni pasta, basil

Taken from recipes-plus.com/api/v2.0/recipes/36441 (may not work)