🫙 From the Spice Rack
pasta with roasted garden vegetables
Pasta with Roasted Garden Vegetables 3 bell peppers (red, yellow or green), quartered, seeded and cut into 1/2 inch strips 2 red onions, cut into 1/2 inch chunks 2 yellow or zucchi...
italianmaineasy
Ingredients8 items
Ingredients
- 3bell peppers (red, yellow or green), quartered, seeded and c
- 2red onions, cut into 1/2 inch chunks
- 2yellow or zucchini squash, halved lengthwise and cut into 1/
- 1small eggplant, trimmed and cut into 1 inch chunks
- 1/3cupwatkins garlic-parsley grapeseed oil
- 2teaspoonwatkins italian spice salad seasoning
- 1/2teaspoonwatkins thyme salt and watkins black pepper, to taste
- 12ouncebow tie, radiatore, or penne pasta (cooked per packaged di
Directions
- 1
Pasta with Roasted Garden Vegetables 3 bell peppers (red, yellow or green), quartered, seeded and cut into 1/2 inch strips 2 red onions, cut
- 2
Spread vegetables in a large roasting pan, add grapeseed oil
- 3
toss to coat
- 4
Bake, turning often, until crisp-tender, 20 to 25 minutes
- 5
Add salad seasoning, thyme, salt, and pepper
- 6
Ladle out 1/2 cup of the pasta cooking water and reserve
- 7
drain pasta
- 8
In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese