PASTA WITH ROASTED VEGETABLES

l/4 cup extra virgin olive oil
l each red, green & yellow bell pepper, quartered, seeds removed
and cut into l/2″ strips
2 red onions, cut into l/2″ wedges
l small eggplant (about l0 oz.) trimmed, cut into l” chunks
2 yellow squash, trimmed & cut into l/2″ slices
jl/4 cup finely chopped Italian flat leaf parsley
2 tsps. chopped fresh thymne leaves, stripped from stems
4 garlic cloves, peeled & halves
Salt & ground black pepper
l2 oz. bow tie or other pasta shape
l tbsps. grated Parmesan cheese
Preheat oven to 400. Spread vegetables in a large (l4″xll”) pan; add
oil; toss to coat. Bake, turning often, until brown and tender,
about 40 mins. Add half of parsley, thyme, s&p.
Cook pasta in large pot of boiling salted water until cooked to
taste. Ladle out l/2 cup of the pasta cooking liquid; reserve.
Drain pasta.
In serving bowl toss pasta with half the vegetables, cooking liquid
& cheese. Spoon remaining vegetables and parsley on top.
Serves 4. Gourmet Aug. l992