Fusilli With Roasted Vegetables

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 red bell peppers, seeded and cut into strips
• 4 plum tomatoes, cut into thin wedges (iused ordinary tomatoes)
• 2 red onions, sliced
• 1 medium zucchini, halved lengthways and sliced
• 3 garlic cloves, quartered
• 1 teaspoon thyme
• 3/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 1 1/2 cups fusilli (i used penne)
• 1/4 cup shredded basil
• 2 tablespoons grated parmesan cheese

Recipe

• 1 preeheat oven to 400°f.
• 2 in a large roasting dish, combine the bell peppers,tomatoes,onions, zucchini, garlic,thyme and 1/2 teasp black pepper. drizzle over the olive oil and toss to coat. roast until peppers are softened, turning once or twice. takes about 40 minutes.
• 3 cook the fusilli according to the pack instructions. drain and reserve 1/2 cup of the cooking liquid.
• 4 add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. toss to combine.