Ingredients
- 1 small zucchini, sliced shopping list
- 1 small carrot, sliced shopping list
- 1 large, red bell pepper, chopped shopping list
- ½ medium sweet onion, chopped shopping list
- 1 tsp fresh rosemary leaves shopping list
- ½ tsp fresh thyme leaves shopping list
- 1 tsp olive oil shopping list
- 4 oz dry, whole wheat corkscrew pasta shopping list
- 8 cups water shopping list
- 2 tbsp salt shopping list
- 4 cherry tomatoes, halved shopping list
How to make it
- Preheat oven to 400F.
- Toss all the vegetables and herbs with olive oil.
- Place these in a baking dish, cover with foil and bake 30 minutes.
- While they are baking, bring the water to a boil.
- Add in the salt and pasta, cook 8-10 minutes. Drain, reserving a touch of pasta water.
- Top each serving of pasta with the roasted veggies, and moisten with a touch of the pasta water if required.
- Top each serving with four cherry tomato halves and serve.
People Who Like This Dish 5
- cookinggood Leesburg, FL
- eclaires Chicago, IL
- dynie Marietta, OH
- rml VA
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- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
I'm bookmarking this! It sounds good...and easy!
dynie
in Marietta loved it
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Wonderful! This can be served hot or cold. Thanks for another wonderful post!
rml
in loved it
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This looks great.
cookinggood
in Leesburg loved it
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