Pasta with Roasted Garden Vegetables
|Title:||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 zucchini squash, halved lengthwise and cut into 1/2 inch slices
1 small eggplant, trimmed and cut into 1 inch chunks
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 tie, radiatore, or penne pasta (cooked per packaged directions)
2 tablespoons Parmesan cheese
Preheat oven to 400 degrees F.
Spread vegetables in a large roasting pan, add grapeseed oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add salad seasoning, thyme, salt, and pepper.
Ladle out 1/2 cup of the pasta cooking water and reserve; drain pasta.
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.
Makes 6 servings.