Ingredients :
- 6 oz Penne Pasta
- 1 cup fresh sugar snap peas
- 1 yellow squash, chopped
- 1 zucchini squash, chopped
- 2/3 cup matchstick carrots
- 1 red bell pepper, sliced (matchstick)
- 1 green bell pepper, sliced (matchstick)
- 1 small head of broccoli, cut to mini tree tops
- 4 tsp Olive Oil, divided
- 1/2 tbsp italian seasoning
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 onion diced
- 2 cloves garlic
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley chopped
- 1 1/2 tbsp balsamic vinegar
- 1/4 cup Parmesan Cheese, grated
Method :
- Cook pasta according to instructions, add sugar snap peas 3 minutes before finished. Drain
- Mix all other veggies (squash, carrots, bell peppers and broccoli) with 2 tsp olive oil, salt, pepper, lemon juice, and Italian seasoning. Place on prepared baking sheet and roast until tender ~15min.
- Add pasta, basil, parsley and balsamic vinegar. Mix and cook until heated through, ~3-5 min.
- In a large bowl mix roasted veggies with pasta mixture and sprinkle with Parmesan cheese.
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