• 1 pound bow tie, or any shape pasta
  • 1/2 cup olive or canola oil
  • 4-6 cups diced vegetables: onion, green or red peppers, zucchini, eggplant, squash, mushrooms
  • Salt and pepper to taste
  • 2 tbsp Parmesan cheese (optional)


  1. Preheat oven to 350°F
  2. Bring a large pot of water to a boil and cook pasta according to package directions.  Drain and set aside.
  3. Meanwhile, toss vegetables in a bowl with oil just to coat them. Mix in salt and pepper.
  4. Lay vegetables on a sheet pan and cook for 20 minutes in the oven.
  5. After vegetables are brown and cooked, take them out and mix with cooked pasta.
  6. Season with salt and pepper and add parmesan cheese, if desired.
Servings Serving
Calories Fat Protein Carbohydrate
8 1 cup 347 16 g 5 g 49 g

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