Recipe For Cooking Pasta With Roasted Garden Vegetables
Toaster Oven Roasting :: Other Roasted Main Dishes
Pasta with Roasted Garden Vegetables
\n
3 bell peppers (red, yellow or green), qt.ed, seeded and cut into 1/2 in. strips
\n2 red onions, cut into 1/2 in. chunks
\n2 yellow or zucchini squash, halved lengthwise and cut into 1/2 in. slices
\n1 sm. eggplant, trimmed and cut into 1 in. chunks
\n1/3 C. Watkins Garlic-Parsley Grapeseed Oil
\n2 tea. Watkins Italian Spice Salad Seasoning
\n1/2 tea. Watkins Thyme Salt and Watkins Black Pepper, to taste
\n12 oz. bow tie, radiatore, or penne pasta (cooked per pkg.d directions)
\n2 Tbsp. Parmesan cheese
\n
Preheat oven to 400 degrees F.
\n
Spread vegetables in a lrg. roasting pan, add grapeseed oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 min. Add salad seasoning, thyme, salt, and pepper.
\n
Ladle out 1/2 C. of the pasta cooking water and reserve; drain pasta.
\n
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.
\n
Makes approximately 6 servings.
