Recipe Vortex

Vegetables:

1 1/4 lbs. (about 6 cups) fresh vegetables cut into strips (zucchini, yellow squash, white onions, bell peppers, asparagus, and portobello mushroom)

3 Tbsp. olive oil

2 tsp. Italian seasoning

Kosher salt and pepper, to taste

Pasta + Sauce:

8 oz. dry small shaped pasta, such as penne

2 Tbsp. olive oil

2 garlic cloves, minced

1 pint grape tomatoes

1 cup vegetable broth or chicken stock

3 Tbsp. butter

1/4 cup fresh chopped parsley

1/4 cup grated Parmesan cheese

Kosher salt and pepper, to taste

Vegetables

Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.

In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.

Roast for 20 minutes or until the vegetables are tender and lightly golden brown.

Pasta + Sauce

Cook pasta according to package directions. Drain.

In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.

Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.

Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.

Add the hot pasta to the sauce, stirring to combine. Then gently stir in the vegetables and Parmesan cheese. Taste for salt and pepper, and serve.