Pasta Primavera

by Mark “Gooch” Noguchi

Serves 6-8

Ingredients

2 pounds assorted local vegetables, sliced (zucchini, bell pepper, broccoli, onion, etc.)

2 Tbsp olive oil

TT salt and black pepper

1 pound pasta

1 each local tomato, chopped

Optional:

3 cloves garlic, smashed

1 Tbsp Italian herbs, dried

½ cup parmesan cheese, grated

Directions

Pre-heat oven to 450 degrees.

In a medium bowl toss the vegetables with oil and a pinch of salt and pepper. Optionally, add the smashed garlic and dried herbs and toss to combine. Spread the vegetables on to a sheet pan and roast 15-20 minutes, or until tender.

In a large pot of salted boiling water, cook the pasta until al dente. Spaghetti 8-12 min., Penne 10-13 min., Rigatoni 10-15 min.

Drain the pasta, reserving 1 cup of the cooking liquid.

In a large bowl, toss the cooked pasta, roasted vegetables, tomato and cooking liquid until well combined. Season with salt and pepper and add cheese if available. Toss once more and serve immediately.