Pasta with roasted vegetables

P TES WITH ROASTED VEGETABLES

Ingredients

• 90 ml (6 tablespoons) olive oil
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) thyme, leaves removed
• 1 onion, thinly sliced
• 1 red bell pepper, julienned
• 12 cherry tomatoes, halved
• 1 zucchini, thinly sliced
• 4 portions spaghetti
• 250 ml (1 cup) grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 220°C (425°F).
2. Cook pasta according to manufacturer's instructions.
3. Meanwhile, in a bowl, combine oil, garlic, thyme, salt and pepper. Check seasoning. Add onion, red bell pepper, tomatoes and zucchini.
4. On a baking sheet lined with parchment paper or a silicone mat, spread the vegetable mixture and bake for 20 minutes. Check seasoning.
5. In a bowl, combine pasta, vegetables and sprinkle with Parmesan cheese.