Ingredients
The following ingredients have 4 Servings
- 4 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchini
- 1 onion
- 2 -3 cloves garlic
- 20 cherry tomatoes halved
- 4 tablespoon olive oil
- ½ cup parmesan cheese
- ½ tsp pepper
- ½ tsp parsley
- ½ tsp rosemary
- ½ tsp oregano
- ¼ tsp red chili flakes
- 1 tsp salt
- 2 sprigs of basil
- 2 tablespoon of pasta water/ stock
Instruction
- Pre-heat oven to 425F and line the baking sheet with non-stick aluminum foil and set aside.
- Wash and slice the veggies in 2-inch-long slices and place it in baking sheet.
- Also slice thin slices of garlic.
- Add herbs, spices, and salt and olive oil and mix well
- Roast it in a pre-heated oven for 16 -18 minutes.
- In as sauce pot cook the pasta all dente according to manufacturer’s instructions.
- Drain the pasta and mix in with roasted veggies, cherry tomatoes and parmesan cheese mix well if your find the pasta is on dry side add pasta water to make it smooth
- Sprinkle with chopped basil and enjoy
