This vegetable-packed pasta dish makes a great weeknight meal. Pair it with these Golden Romano Garlic Knots!
Servings: 6
Ingredients:
- 9 ounces farfalle pasta
- 1 cup diced yellow squash
- 1 cup diced zucchini
- ½ diced red bell pepper
- ½ diced green bell pepper
- ¼ cup diced red onions
- ¼ cup diced onions
- ¾ cup drained, chopped canned artichoke hearts
- 2 tablespoons balsamic vinegar
- 3 peeled, minced fresh garlic cloves
- 1 ½ teaspoons dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup balsamic vinaigrette salad dressing
Preparation:
- Preheat your oven to 425°F (220°C).
- Cook the pasta according to box directions. Drain and do not rinse.
- In a large bowl, combine the squashes, bell peppers, onions, artichokes, balsamic vinegar, garlic, and seasonings. Mix well. Marinate for 15 minutes.
- Transfer the vegetable mixture to sheet pans and roast in the oven for 10 minutes. Turn on the broiler and lightly char the vegetables for 5 minutes.
- Mix the roasted vegetables with the pasta and toss with the balsamic dressing.
