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Mediterranean Roasted Vegetable Pasta

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield: 4 servings

INGREDIENTS

2 zucchini (medium size) sliced lengthwise then cut into a large dice
1 red bell pepper cut in large dice
6 ounces fresh tomatoes cut in large dice
1 sweet onion sliced
3 cloves garlic roughly chopped
2 Tablespoons olive oil
salt and pepper to taste
12 ounces farfalle (or other short pasta such as penne)
fresh basil torn, for garnish

INSTRUCTIONS

Preheat the oven the 425 degrees F.

Line a baking sheet with parchment paper. Place the zucchini, bell pepper, tomatoes, onion, and garlic on the lined pan. Add the olive oil and salt and pepper, to taste. Toss the vegetables with your hands so that they are evenly coated. Spread out in a single layer.

Roast the vegetables in the oven for 30 minutes until lightly browned, stirring after about 15 minutes.

Meanwhile, boil the water for the pasta. Cook the pasta according the the package directions, reserving about ½ cup of the starchy cooking water before draining.

Return the cooked pasta to the pot.

When the vegetables are done roasting, add them along with any liquid on the baking sheet to the pasta.

Toss the vegetables with the pasta, adding any of the reserved cooking water as needed to make the vegetables stick to the noodles.

Garnish with torn fresh basil leaves and serve.

Notes

Leftovers can be refrigerated up to 3 days and reheated in a microwave or eaten at room temperature.

If using different vegetables, choose a quantity that covers a baking sheet in a single layer.

Variations:

Roast a can of drained and rinsed chickpeas along with the vegetables
Fold in some delicate white beans like Cannellini before serving
Crumble some vegan feta cheese on top
Add sliced olives
Add toasted pine nuts or walnuts