Active Minutes 15 min Total Cook Time 35 min
Serves 4-6
Ingredients
Grains
1 packet of organic strozzapreti pasta (or any pasta of your choosing)
Produce
Zucchini squash, cut into 1/2-in chunks
2 small yellow summer squash, cut into 1/2-in chunks
1 pint of mixed-colored cherry tomatoes
1 large red bell pepper, cut into 1/2-in chunks
1/4 of a yellow onion, diced
Herbs
1-2 TBSP fresh rosemary, diced
5 sprigs of fresh thyme
1 tsp salt
1 tsp pepper
Oils
Olive oil
Directions
Pre-heat oven to 425°.
Toss all produce, herbs, and 2 TBSP of olive oil together on a well oiled oven tray. i. Options to place the 5 sprigs of thyme separate, on top of the tossed vegetables.
Roast vegetables until tender, about 20 to 25 minutes.
While vegetables are roasting, boil 4 to 6 quarts of water in a medium sized pot.
Once water is boiling, add 1 packet of pasta to water and cook for 4-6 minutes (or until pasta is tender). Drain pasta and run cold water over it to prevent overcooking.
Combine pasta and roasted vegetables together in a large serving bowl. Mix together well. i. Options to add 1-2 more tablespoons of olive oil if desired
Serve and enjoy!
"An excellent end of summer dish"
Comments