This dish is so simple, healthy & delicious. When someone is celebrating a Birthday in our family, I often let them choose the menu. This is one of my wife’s favorites and a guaranteed birthday dinner winner! I have also served this with Roasted chicken mixed in.
In a large mixing bowl or sheet tray, toss all the cut vegetables with the oil, salt, pepper and dried herbs until coated. Transfer to two baking sheets so that you have one flat layer in each. Bake at 450 degrees for about 10 minutes, stir the veg and bake for another 10 minutes. Boil pasta in salted water according to package directions. Don’t overcook. You are looking for tender, but slightly firm to the tooth. When the vegetables are tender & slightly browned, remove them and mix with hot pasta, add the cheeses, gently combine until you have the desired consistency. Use some of the pasta water if the sauce is too thick. Sprinkle with Parmesan, basil or chopped parsley and serve immediately.
INGREDIENTS:
-
3 carrots, peeled and cut into this strips
-
2 medium zucchini cut into this strips
-
2 yellow squash cut into this strips
-
1 onion thinly sliced
-
2 bell peppers cut into thin strips (generally I use red & yellow)
-
1/4 cup olive oil
-
Kosher salt & freshly ground black pepper to taste
-
1 tablespoon dried Italian herb blend
-
15 cherry tomatoes, halved
-
1 pound pasta (I usually use farfalle or penne)
-
1/2 cup grated ParmesanFinally, two options here. I have had success with both. Use either:12 ounces of whole milk Ricotta cheese OR 8 ounces of mascarpone cheese.
-
Freshly torn basil leaves or chopped Italian parsley to top it off