Easy Roasted Vegetable Spaghetti
Simple and seasonal, this fresh vegetarian dinner is perfect for weeknight suppers.
sweet bell peppers
red, orange or yellow
chopped fresh oregano
fresh black pepper
whole grain spaghetti
freshly grated Parmesan cheese
Preheat oven to 400F. Bring a large pot of salted water to a boil.
Leaving out the tomatoes, wash all the vegetables and give them a rough chop. Really, they don't have to be pretty, just keep everything relatively uniform.
Toss the vegetables in 1/4 cup of olive oil and the oregano. Sprinkle with salt and pepper and toss to coat.
Roast the vegetables for 20 minutes on a large baking sheet. Add the tomatoes, toss the vegetables and redistribute on the sheet. Roast for an additional 10 minutes.
Just after you add the tomatoes to the pan, tip the spaghetti into the boiling water. Cook for 10 minutes or according to package directions.
Drain the pasta. Remove the vegetables from the oven and add the pasta on top. Toss everything together, along with the fresh basil and remaining 1/4 cup of olive oil.
Serve piled high in a bowl with plenty of freshly grated Parmesan cheese.
Recipe From Simple Bites ( www.simplebites.net )