Pasta Smothered with Roasted Vegetables

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photocred: glutenfreegoddess.blogspot.com

We had this tonight, and we found it both delicious, simple, quick, and filling. You can really just load up any vegetables your heart desires, but I'll put what we used. 

Pasta Smothered with Roasted Vegetables

Your choice of pasta, I used cavatappi
Broccoli, cut into pieces
Yellow squash, cut into half-moons
Carrots, chopped
Grape tomatoes, halved
Onion, chopped (not too small)
Red pepper, chopped
6 cloves garlic, chopped
Dried herbs - I used sage, rosemary, thyme, parsley, basil, oregano.
s&p
evoo

Place veggies in a large bowl, cover with evoo, balsamic vinegar, salt, pepper, and dried herbs. Mix it together and then transfer to baking pan. Bake at 400 for 45 minutes, stirring once or twice, until they are charred a bit and caramelized.

Cook your pasta. I got crazy and tossed the pasta in some butter, and enjoyed those calories.

Place roasted veggies on top of pasta, sprinkle some fresh parm on top, and viola!

Bon Appetite!

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