Ingredients
3 Carrots peeled & cut into thin strips
1 Small Zucchini
1 Small Yellow Squash
1 Yellow Bell Pepper
1 Red Bell Pepper Olive Oil
1tbsp Dried Herbs de Provence
Kosher Salt & Fresh Pepper
Bag of Frozen Peas
12oz Whole Wheat Fusili
1/4 to 1/2 tsp Crushed Red Pepper Flakes
15 Cherry Tomatoes halved
1/2c Shredded Parmesean, Romano Asiago Blend (Optional)
1) Preheat Oven to 450 degres 2) Toss cut vegetables in a large bowl with olive oil. Arrange evenly on two large baking sheets. Evenly add salt, pepper, and dried herbs. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. 3) Cook peas in microwave according to bag instructions 4) Boil pot of water for pasta, and cook pasta according to instructions on box. Drain when done and add vegetables. 5) Meanwhile, heat 1tbsp olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the Parmesan and and toss to combine. Season with salt to taste.
Recipe by Maureen K
