Ingredients:
3 carrots, peeled and sliced
2 yellow squash, sliced
1 onions, thinly sliced
1 yellow bell peppers, cut into strips
1 red bell peppers, cut into strips
1 head broccoli, cut into florets & stems chopped
1/4 cup olive oil
salt & freshly ground black pepper
1 tablespoon dried Italian seasoning
1 tablespoon garlic powder, to taste
crushed red pepper flakes (optional)
1 lb whole wheat pasta
15 cherry tomatoes, halved
1/2 cup grated parmesan cheese or 1/2 cup romano cheese, plus
more parmesan cheese or romano cheese, for serving
fresh basil, shredded (optional)
Directions:
Preheat oven to 450 degrees.
In a large bowl, toss all the vegetables (minus the cherry tomatoes) with the olive oil, salt, pepper, italian spices, garlic powder and crushed red pepper, if using.
Arrange the vegetables on 2 large baking sheets, making sure they are in an even layer.
Bake until carrots are tender, and remaining vegetables begin to brown slightly, and carmelize.
It is a good idea to lightly toss the vegetables after about 10 minutes of cooking.
Cook pasta according to package directions in boiling salted water.
Drain pasta and reserve about 1 cup of the cooking liquid.
Toss the pasta and vegetables in a large bowl.
Add the cherry tomatoes and any of the reserved cooking liquid is pasta seems dry.
Season again with salt and pepper to taste.
Sprinkle with grated cheese of your choice and fresh basil leaves.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.