Pasta with Roasted Garden Vegetables
3 bell peppers (red, green or yellow), quartered, seeded and cut into 1/2 inch strips
2 red onions, cut into 1/2 inch portions
2 yellow or zucchini squash, halved lengthwise and cut into 1/2 inch pieces
1 little eggplant, cut and cut into 1 inch pieces
1/3 cup Watkins Garlic-Parsley Grapeseed Oil
2 teaspoon Watkins Italian Spice Salad Seasoning
1/2 teaspoon Watkins Thyme Salt and Watkins Black Pepper, to taste
12 ounces bow radiatore, penne, or tie pasta (prepared per packaged instructions).
2 tablespoons Parmesan cheese.
Preheat oven to 400 degrees F.
Spread veggies in a big roasting pan, include grapeseed oil; toss to coat. Bake, turning typically, till crisp-tender, 20 to 25 minutes. Include salad spices, salt, pepper, and thyme.
Ladle out 1/2 cup of the pasta cooking water and reserve; drain pasta.
In serving bowl, toss pasta with half the veggies, cooking liquid and cheese. Spoon staying veggies on top. Pass with extra Parmesan cheese if wanted.
Makes 6 portions.
Preheat oven to 400 degrees F.
Spread vegetables in a veggies roasting panBig add grapeseed oilInclude toss to coat. In serving bowl, toss pasta with half the veggies, cooking liquid and cheese. Spoon staying veggies on top.