Shelly's Recipe

PASTA WITH ROASTED GARDEN VEGETABLES

Category: Noodles / Pasta

1 red, green and yellow bell pepper, cut into 1/2 inch strips
2 red onion and yellow squash, sliced 1/2 inch thick
1 small eggplant, cut into 1 inch chunks
6 large cloves garlic, halved
3 tbsp olive oil
1/4 cup Italian parsley, finely chopped
1 tsp dried thyme
Salt and pepper
1 lb desired pasta, cooked al dente, reserving 1/2 cup pasta liquid
1/3 cup parmesan cheese, grated

Preheat oven to 400. While paste is cooking, divide vegetables and garlic between 2 large flat roasting pans or cookie sheets, spreading evenly. Add olive oil and toss vegetables to evenly coat. Sprinkle with parse and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes. Season with salt and pepper. Toss cooked pasta with roasted vegetables, reserved cooking liquid and parmesan cheese. Sprinkle with additional cheese, if desired.