Friends! Its been so long! I've been a bit distracted with my baby bump, but my hubby was delighted tonight when I pulled out this little ditty. I'm always looking for ways to make veg yummy, especially while eating for two. This was uber yummy and was an acceptable level of difficulty. The hardest part is the chopping and I suggest delegating that to your sous chef (husband) or indulge in pre-chopped veg.
Ingredients
- 3 carrots, 2 zucchini, 2 yellow squash, 1 onion, 2 bell peppers, 1 head broccoli
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- salt, freshly ground pepper, thyme, garlic salt, oregano, parsley
- 1 pound fusilli pasta
- 15 cherry tomatoes, halved
- 1 tbs chopped garlic (roasted is yummy)
- chicken bouillon for 1 cup
- 1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Slice the veg in thin strips, mix in a large bowl with olive oil and spices, spread on two baking sheets, and bake at 450 for 20 minutes, stir after 10 minutes.
Meanwhile, cook the pasta according to package directions, reserving 1 cup of the cooking liquid and drain the rest.
Sauté olive oil and chopped garlic until light brown, stir in reserve liquid and bullion, then add pasta and stir to coat.
Combine pasta, veg, tomatoes and parmesan. I like serving with even more parmesan and hot crusty Italian bread.
To make it healthier, eliminate olive oil from the sauté mix, only add parmesan at the table and use wheat or spelt pasta.
