Directions
- 1Preheat your oven to 400°F (200°C)
- 2Prepare the dressing by mixing balsamic vinegar, thyme, smoked paprika, salt, pepper and olive oil in a bowl.
- 3Cut bell peppers, zucchini, carrot, parsnip, red onion and sweet potato into bite-size or chunky pieces.
- 4Add the chopped vegetables to the dressing and mix or toss until coated.
- 5Place the vegetables on a baking tray with parchment paper and bake for 30 minutes at 400°F (200°C), then lower the temperature to 350°F (180°C).
- 6While the vegetables are roasting, cook the pasta al dente.
- 7Drain the pasta and coat it in olive oil.
- 8Once the vegetables are cooked, add the pasta on top of the vegetables on the baking sheet.
- 9Add some pepper and the grated parmesan cheese over the pasta.
- 10Return to the oven and bake until cheese has melted or browned.
- 11Garnish with fresh basil leaves.
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh or dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons olive oil
- 2 bell peppers
- 2 zucchini
- 1 carrot
- 1 parsnip
- 1 red onion
- 1 sweet potato
- 1 cup parmesan cheese
- 1 cup sedani rigati pasta or similar
- 10 fresh basil leaves
Equipment
ovensheet panbowlknifevegetable peelergraterpotcolander
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