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:
- 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.
- Boil Pasta: Cook the pasta in salted boiling water until ‘al dente’. Save a little pasta water.
- Sauté Garlic: In a large pan, sauté garlic in olive oil until fragrant.
- Mix: Add the roasted vegetables and boiled pasta to the pan. Add a splash of pasta water (or cream) and toss well.
- Serve: Top with plenty of Parmesan cheese and fresh basil leaves.
