Ingredients:

  • 2 large Red Bell Peppers, cut into 1-inch chunks (approx. 300g)
  • 1 large Zucchini, halved and sliced (approx. 250g)
  • 1 medium Red Onion, cut into wedges (approx. 150g)
  • 1 cup Cherry Tomatoes, whole (approx. 150g)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 12 oz Dried Penne pasta
  • 3 cloves Garlic, thinly sliced
  • 1/2 cup Reserved Pasta Water
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1/4 cup Fresh Flat-leaf Parsley, chopped

Instructions:

  1. Preheat the oven to 425°F. This high heat is mandatory for getting those charred edges on the zucchini and peppers.
  2. Toss the chunks of red bell pepper, zucchini, red onion, and whole cherry tomatoes on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with oregano, paprika, sea salt, and black pepper.
  3. Spread the vegetables into a single layer. Use your hands to ensure every piece is lightly coated in oil; this is the secret to even browning.
  4. Roast for 20 to 25 minutes. Listen for the sizzle and look for the cherry tomatoes to have wrinkled and burst, releasing their juices onto the pan.
  5. Boil a large pot of water with a generous palmful of salt. Add the penne and cook for about 8 to 9 minutes, or 1 to 2 minutes less than the box says. We want al dente so the pasta can finish cooking in the sauce.
  6. Reserve 1/2 cup of the cloudy pasta water before you drain the noodles. Do not forget this step! It is the glue for your sauce.
  7. Sauté the sliced garlic in the remaining 1 tablespoon of olive oil in your large skillet over medium heat for 1 minute. Wait for the aroma of nutty, toasted garlic to fill the room, but don't let it turn brown.
  8. Combine the drained pasta, all the roasted vegetables (and every drop of juice from the pan), and the reserved pasta water into the skillet.
  9. Toss vigorously over medium high heat for 1 to 2 minutes. You will see the water and oil create a glossy coating that clings to the penne.
  10. Finish by removing from the heat and stirring in the lemon juice, lemon zest, and fresh parsley. The smell of fresh lemon hitting the warm pasta is the ultimate final cue that dinner is ready. Vegan Mushroom Stroganoff Over Eggless Noodles — This Vegan Mushroom Stroganoff recipe delivers a velvety, dairy-free sauce pe...Easy Vegetarian Recipe with Roasted Vegetables for 4 Servings — Master this Easy Vegetarian Recipe with Roasted Vegetables for a nutritious m...Carrots Side Dish Recipe: 20-Minute Maple Glaze — Transform boring vegetables into a sticky, sweet carrots side dish. This easy... $img_2$