Ingredients

1 lb DaVinci Thin Spaghetti
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 green zucchini, cut into strips
1 yellow zucchini, cut into strips
4 tablespoons DaVinci Olive Oil, divided
1 teaspoon dried thyme
1⁄2 teaspoon dried rosemary
1 onion, sliced
3 cloves garlic, grated
1 pint cherry or grape tomatoes, halved
1⁄2 cup fresh parsley, chopped
Juice from 1⁄2 lemon
1⁄3 cup grated parmesan cheese, plus more for serving
Salt and Pepper
Credit: Megan McKeehan @brokegirltable

Directions

1. Preheat oven to 450 degrees. On a baking sheet, spread the sliced veggies out in an even layer (you might need two sheets!). Drizzle 2 tablespoons of olive oil over the veggies and season with the dried herbs, salt, and pepper. Then, toss the veggies using your hands to evenly coat them in the oil. Roast for 20 minutes, stirring halfway to ensure all the vegetables cook evenly.
2. While the veggies are roasting, begin to cook the pasta according to package instructions, leaning towards the al dente side (about 5 min). Reserve 1 cup of pasta water before draining.
3. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic to the pan, followed by the tomatoes, and cook for 2-3 minutes or until the garlic is fragrant and the tomatoes lightly burst.
4. When the pasta and veggies are cooked, add them to the pan with the tomatoes and garlic. If your pan is not large enough to hold everything, transfer all the ingredients to a large bowl instead. Add in the parmesan cheese, lemon juice, and parsley to the pasta, and toss to combine.
5. Serve in bowls with extra parmesan cheese and fresh basil. This makes a great cold pasta salad, too!

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