This veggie-packed pasta dish makes a great weeknight meal. Pair it with these Golden Romano Garlic Knots!
Serves 6
Ingredients:
9 ounces farfalle pasta 1 cup diced yellow squash 1 cup diced zucchini ½ diced red bell pepper ½ diced green bell pepper ¼ cup diced red onions ¼ cup diced onions ¾ cup drained, chopped canned artichoke hearts 2 tablespoons balsamic vinegar 3 peeled, minced fresh garlic cloves 1 ½ teaspoons dried basil ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon ground black pepper ½ cup balsamic vinaigrette salad dressing
Preparation:
Step 1: Preheat your oven to 425°F.
Step 2: Cook the pasta according to box directions. Drain — do not rinse.
Step 3: In a large bowl, combine the squashes, bell peppers, onions, artichokes, balsamic vinegar, garlic, and seasonings. Mix well. Marinate for 15 minutes.
Step 4: Transfer the vegetable mixture to sheet pans and roast in the oven for 10 minutes. Turn on broiler and lightly char the vegetables for 5 minutes.
Step 5: Mix the roasted vegetables with the pasta and toss with the balsamic dressing.
