Fusilli With Roasted Vegetables
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- Preeheat oven to 400°F.
- 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.
- Cook the fusilli according to the pack instructions. Drain and reserve 1/2 cup of the cooking liquid.
- Add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. Toss to combine.
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RECIPE SUBMITTED BY
Hi, I'm Sandie. I live in London with my two little kittens (6 months at the moment...May 06)and work as a Finance Administrator in a university department. I love to cook, but live on my own so don't do as much as I used to. Like making cakes particularly.
In my spare time I read, I like to go to the theatre and cinema, I make beaded jewellery and do some patchwork & quilting and other needlework.
.....Ooh....and, of course, I love to eat out!!
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