Ingredients:
Makes 4 servings
Makes 4 servings
- 1 zucchini, chopped
- 1 carrot, cut into matchsticks
- 1/2 red bell peppers, cut into matchsticks
- a handful grape tomatoes
- 1 cup mangetout
- 3 tbsp olive oil, divided
- 2 tsp Italian seasoning (or mix some oregano and thyme)
- 1 tsp lemon juice
- 1 tbsp butter
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tsp lemon zest
- 1/4 cup chopped fresh basil leaves (a handful)
- 1/4 cup chopped fresh parsley
- 2 tbsp balsamic vinegar
- 1/4 cup grated Romano cheese
- salt
- pepper
Preheat oven to 230 degrees Celsius. Line a baking sheet with foil. Toss zucchini, carrot, red bell pepper, tomatoes, and mangetout together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Cook onion and garlic until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
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