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Ingredients
| pasta (penne): 150 g |
| zucchini squash: 1 whole squash |
| carrots: 1 |
| red bell pepper: 1 pepper |
| cherry tomatoes: 10 |
| olive oil: 1 Tbl |
| black pepper |
| lemon juice |
| salted butter: 1 tsp |
| garlic: 2 cloves |
| balsamic vinegar: 2 tsp |
Scrummy Veggie Pasta
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
3 serving(s)
Tags
- Preheat oven to 220 degrees Celcius.
- Line a baking tray with Foil.
- Bring a pot of water to boil, add pasta, cook to taste and drain.
- In a bowl, toss vegetables with olive oil, salt, pepper and lemon juice, adding herbs if you like. Arrange vegetables on baking tray and roast for 15 minutes.
- Heat butter in saucepan, stir in garlic and cook until tender, mix in cooked pasta and balsamic vinegar. Gently toss and cook until heated through.
- Move from heat and transfer to large bowl, toss in roasted vegetables and serve.