It's no secret that we are carb lovers! I could eat pasta just about every night and I don't think I'd ever get sick of it, as long as the toppings were switched up every so often. Now that spring has sprung, the thought of light pasta dishes have begun to entice me. When I came across this recipe on Elly Says Opa, I knew it was the perfect pasta dish for this time of the year. The addition of mounds of roasted vegetables makes me feel less guilty about eating the pasta itself. I look forward to the day I can make this again using only vegetables grown in my garden rather than having to use all store-bought produce!
1 Carrot, peeled and cut into thin strips
1 Zucchini, cut into thin strips
1 Summer Squash, cut into thin strips
1 Red Bell Pepper, cut into thin strips
1 Yellow Pepper, cut into thin strips
1 small Onion, thinly sliced
2 teaspoons Herbs de Provence
1 1/2 tablespoons Olive Oil
2 Garlic Cloves, minced
8 ounces Pasta
15 Grape Tomatoes, halved
1/4 cup Pecorino Romano Cheese, grated
Toss the carrot, zucchini, squash, peppers, and onion onto a baking sheet along with the herbs de Provence and olive oil. Roast at 450 degrees for about 8 minutes, then stir in the garlic and roast for an additional 5 minutes, or until the vegetables are tender and begin to brown. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta, vegetables, and tomatoes to combine. Stir in as much reserved pasta water as necessary to moisten the pasta. Add the cheese, as well as the salt and pepper, to taste.