Roasted Zucchini & Bell Pepper Pasta w Fresh Mozzarella
2 medium zucchini
1 small red bell pepper
1 small onion, diced
2 garlic cloves, peeled and smashed
1/4 cup olive oil plus more for drizzling
salt & pepper to taste
3-4 fresh thyme sprigs
1 lb. cut pasta i.e. penne, orecchiette
1/2 lb. fresh mozzarella, torn into bite-sized pieces
1/2 cup grated parmigiano
1/4 cup fresh mint leaves, torn
Preheat oven to 400 degrees F.
Trim ends off of zucchini. Cut in half lengthwise. Cut each half in half again lengthwise. Cut into bite-sized pieces about an inch or 1/2 inch in size. Cut pepper in half, remove stem, seeds and white membrane. Cut pepper into strips, cut strips into 1/2-inch pieces. In a mixing bowl toss cut zucchini & pepper with onions, garlic and 1/4 cup olive oil. Season with salt & pepper. Line a sheet pan or baking pan with foil. Drizzle a film of olive oil. Spread out zucchini mixture in one layer. Sprinkle with thyme sprigs. Roast for about 15-20 minutes until golden and softened. Remove thyme sprigs.
Bring a pasta pot of water to a boil Season with salt. Toss in pasta and stir to prevent sticking until pot comes back to a boil. Cook to al dente (package directions). Drain pasta, reserving a 1/2 cup pasta water. In a large serving bowl mix pasta with vegetables. Drizzle a little olive oil. Add a little pasta water to moisten. Toss with mozzarella and mint. Serve, passing parmigiano at table.