Roasted Vegetable Pasta

Womenscorner Desk
November 11, 2020

Ingredients :

- 4 carrots, cut into 1-inch pieces

- 1 red onion, cut into 1-inch pieces

- 3 zucchini, cut into 1-inch pieces*

- 10 cherry tomatoes

- 1 tablespoon extra-virgin olive oil, more for drizzling

- 1 tablespoon sherry vinegar

- 2 garlic cloves, minced

- ½ teaspoon herbes de Provence

- Leaves from 8 sprigs fresh thyme

- 16 ounces penne pasta

- ½ cup crumbled feta cheese

- ½ cup fresh basil, more for garnish

- Juice of ½ lemon

- Pinches of red pepper flakes

- Sea salt and freshly ground black pepper

Method : Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the primary sheet and therefore the zucchini and tomatoes on the opposite . Drizzle both sheets of vegetables with vegetable oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions within the oven first and roast for 20 to half-hour or until the onions are tender and lightly charred, and therefore the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown round the edges, and therefore the tomatoes are lightly bursting. Remove from the oven and put aside.

In the bottom of an outsized bowl, combine the 1 tablespoon of vegetable oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and a number of other grinds of black pepper. Stir within the roasted vegetables. Prepare the pasta consistent with the instructions on the package, cooking until hard . Drain and transfer the nice and cozy pasta to the massive bowl with the roasted vegetables and toss to coat. Add the feta, basil, juice , and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and juice , as desired. Garnish with more fresh basil and generous drizzles of vegetable oil.