Pasta with Roasted Garden Vegetables
A lean pasta dish bursting with fresh flavors.
Yield: Serves 6
Ingredients
- 3 bell peppers, any color, quartered, seeded and cut into 1/2 inch strips
- 2 red onions, cut into 1/2 inch chunks
- 2 yellow or zucchini squash, halved lengthwise and cut into 1/2 inch slices
- 1 small eggplant, trimmed and cut into 1-inch chunks
- 1/3 cup olive oil
- 2 tsp. Italian Salad Dressing Seasoning
- 1/4 tsp. thyme
- 1/4 tsp. salt
- 1/4 tsp. cracked black pepper
- 12 oz. bow tie or penne pasta (cooked per packaged directions)
- 2 Tbs. Parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Spread vegetables in a large roasting pan, add olive oil; toss to coat
- Bake, turning often, until crisp-tender, 20 to 25 minutes
- Add salad seasoning, thyme, salt, and pepper
- Ladle out 1/2 cup of the pasta cooking water and reserve; drain pasta
- In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese
- Spoon remaining vegetables on top
- If desired, pass with additional Parmesan cheese
