3 carrots, cut into thin strips
2 medium zucchini (or one large) cut into thin strips
2 yellow squash, cut into thin strips
1 onion, finely sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
additional vegetables, as desired, consider a small buternut squash, fennel, or bok choi, also cut into small pieces
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon dry Italian herbs (or a dash of parsley, oregano, and basil)
1 pound whole wheat linguine (our favorite for this recipe, but use whatever noodle you want)
15 cherry tomatoes, cut in half
Preheat oven to 450. In a large heavy baking sheet or brownie pan, toss all the vegies with oil, salt, pepper, and dry herbs. Put half the vegies on a separate sheet or brown pan and arrange evenly across the bottoms. Bake until the carrots are tender and vegies begin to brown, stirring every 10 minutes. This should take about 20 minutes.
Meanwhile, cook the pasta per the directions on the box. Drain, reserving 1 cup of the cooking water.
Toss the pasta with the vegies in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season with salt and pepper to taste. Serve immediately.
|Yum! End of summer harvest! Ignore the pineapple...|
Adapted from this recipe.