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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Got this one off a friend, perfect way to enjoy vegetables! Ingredients:
150 g penne pasta |
1 zucchini |
1 carrot |
1 red bell pepper |
10 cherry tomatoes |
1 tablespoon olive oil |
pepper |
lemon juice |
1 teaspoon butter |
2 garlic cloves |
2 teaspoons balsamic vinegar |
Directions:
1. Preheat oven to 220 degrees Celcius.
2. Line a baking tray with Foil.
3. Bring a pot of water to boil, add pasta, cook to taste and drain.
4. In a bowl, toss vegetables with olive oil, salt, pepper and lemon juice, adding herbs if you like. Arrange vegetables on baking tray and roast for 15 minutes.
5. Heat butter in saucepan, stir in garlic and cook until tender, mix in cooked pasta and balsamic vinegar. Gently toss and cook until heated through.
6. Move from heat and transfer to large bowl, toss in roasted vegetables and serve.
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