This is a nice alternative to traditional pasta with gravy. It''s quick and simple, healthy, and absolutely delicious. Below are my vegetables of choice. Use whatever vegetables you enjoy most, but I suggest keeping the bell peppers and tomatoes in the mix. They add great texture and flavor. Goes great with a crisp white wine!
PASTA GIARDINO (Garden Pasta)
1 container grape tomatoes
1 small eggplant, diced
1 yellow squash, diced
1 zucchini, diced
3 bell peppers, diced
2 cloves garlic, minced
1/2 teaspoon dill
salt and pepper
2 tablespoons pecorino romano cheese
1lb pasta (I recommend ziti or rigatoni)
1/3 cup pasta water, reserved (optional, for extra flavor)
Mix all of the diced vegetables, garlic and dill in a bowl. Drizzle lightly with olive oil and stir (you don't want to saturate the vegetables with the oil – if the veggies are looking dry while cooking, you could always add some more oil). Add salt and pepper to taste and stir. Spread the vegetables into a 13x9 pan, bake at 375º for approx 15-20 minutes, until vegetables are tender and tomatoes start to pop.
Meanwhile, boil one pound of pasta, until al dente. Drain pasta, reservig about 1/3 cup of the pasta water. Drizzle pasta lightly with oil to avoid sticking. Using a large serving bowl, stir the pasta and vegetables together. Slowly add the reserved pasta water and continue to stir. Add the pecorino romano and stir. Serve and enjoy!
Feeling extra creative? Try adding some shrimp, crabmeat or scallops to the dish!