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Roasted Vegetable Rotini

This pasta is full of robust flavors when you add the roasted vegetables and the cheese!
Servings 4
Author Nancy P.

Ingredients

  • 1 12 oz box tri-color rotini pasta I use Barilla
  • 2 zucchini chopped
  • 3 sweet peppers cleaned and chopped
  • 2 to matoes chopped
  • 4 cloves of garlic
  • 4 tablespoons tomato sauce
  • Parmigiano-Reggiano or Grana Padano cheese for sprinkling
  • olive oil
  • sea salt and table salt

Instructions

  • Preheat oven to 450 degrees.
  • Bring a large pot of water to a boil. Add sea salt and rotini and cook for 8-9 minutes or till al dente.
  • In the meantime take your vegetables and place them on a baking sheet. Drizzle with olive oil and salt. Toss the vegetables.
  • Roast them in the oven for 10 minutes. Take out of oven, cool for a minute. Remove garlic cloves.
  • When pasta is done, take off heat, drain and place in large bowl.
  • Add the roasted vegetables and tomato sauce and mix.
  • Sprinkle with cheese and ENJOY!