Veggie Pasta
This is a household favorite of ours. I love this because it gets in a lot of vegetables, packs a ton of flavor, and is delicious. The cutting and cleaning of all the vegetables can be tedious, but I promise, it is SO worth it!
RECIPE CARD
TIME: about one hour
INGREDIENTS
2 yellow squash
2 green zucchini
2 green pepper
2 red peppers
1 pint cherry tomatoes
4 roma tomatoes
1 yellow onion
½ cup parmesan cheese
3 tbsp Italian seasoning
3 tbsp butter
1 lb bowtie pasta
INSTRUCTIONS
Turn oven to 425. Cover large baking sheet with parchment paper.
Cook pasta according to packaging.
Cut all vegetables (squash, zucchini, peppers, tomatoes, onion). Put all in one large bowl. Drizzle with olive oil, salt and pepper. Add 3 tbsp of Italian seasoning. Mix together.
Evenly distribute vegetables on large baking sheet.
Put in oven for 20 minutes. Flip vegetables and add ¼ cup shredded parmesan (or more – measure with love!) on top of vegetables. Cook for another 15 minutes.
Once pasta is cooked and drained and the vegetables are cooked, combine in one large pot. Add 3 tbsp butter. Stir until thoroughly combined.
Serve! Top off with extra parmesan as desired.
