This is what I made for dinner last night. It was super easy, only took about 20 minutes to make and was delish! I love late summer when my refrigerator crisper is filled with free veggies from my parents and neighbors! The zucchini, onion and green pepper came from Mom and Dad's garden. My neighbor Pam shared the cherry tomatoes with me and the fresh rosemary came from my own little herb garden. The great thing about this dish is that you can use whatever veggies or meat you have on hand. I happened to have leftover grilled chicken breasts, but I think I will try grilled shrimp next. I used whole wheat Orecchiette pasta I found at the grocery store ~ see the pic below. I love, love, love this pasta and the little hat shapes are so cute!
Here is how I made it:
Easy Roasted Veggie Pasta
Zucchini, large diced pieces
green pepper, diced
cherry tomatoes, cut in half
Place veggies in a large bowl, drizzle with olive oil and toss to coat. Spread veggies out on a cookie sheet and sprinkle with fresh ground pepper and sea salt. Place in a 425 degree oven for about 15 minutes.
While your veggies are roasting, cook your pasta and dice your chicken breasts.
To serve, place pasta in individual serving bowls and top with chicken, roasted veggies and freshly grated parmesan cheese. BAM - you're done!