Recipe for 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 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.