Chef Paulette's Pasta w Roasted Zucchini & Peppers - WSMV News 4

Chef Paulette's Pasta w Roasted Zucchini & Peppers

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Pasta w Roasted Zucchini & Peppers

2 zucchini, cut into bite-sized dice
2 red bell peppers, trimmed, seeds removed, cut into small dice
1 small onion, peeled and trimmed cut into small dice
1 lb. cut pasta, ziti, penne, or your favorite
salt & pepper to taste
1/3 cup grated parmigiano
4-5 basil leaves, torn

Preheat oven to 400 degrees F.

Line a sheet pan with foil, lightly coat with olive oil. Spread out cut zucchini, pepper, and onion in one layer and drizzle a little olive oil. Season with salt & pepper. Roast for about 15 minutes until vegetables are softened and a little golden.

Bring a pasta pot of water to a boil. Salt water and add pasta and cook until al dente (see package for time, usually about 10 minutes). Drain pasta and add to a mixing bowl. Top with roasted vegetables and toss to combine and coat. Add a little olive oil if needed. Sprinkle with grated parmigiano. Top with torn basil leaves.

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