Colorful Roasted Vegetable Pasta

Ingredients:

• Pasta: 250g (Penne or Fusilli work best).
• Vegetables: Red, Yellow, and Green Bell Peppers, Zucchini, and Cherry Tomatoes.
• Garlic: 3 cloves, minced.
• Olive Oil: 2 tablespoons.
• Seasoning: Salt, Black Pepper, and Dried Oregano.
• Cheese: Freshly grated Parmesan.
• Cream/Pasta Water: A splash to make it silky.
• Fresh Basil: For garnish.

Instructions:

1. Roast the Veggies: Toss the chopped vegetables with olive oil, salt, and pepper. Roast in the oven at 200°C for 15-20 minutes until tender.
2. Boil Pasta: Cook the pasta in salted boiling water until ‘al dente’. Save a little pasta water.
3. Sauté Garlic: In a large pan, sauté garlic in olive oil until fragrant.
4. Mix: Add the roasted vegetables and boiled pasta to the pan. Add a splash of pasta water (or cream) and toss well.
5. Serve: Top with plenty of Parmesan cheese and fresh basil leaves.