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Fusilli with Oven-Roasted Vegetables

Fusilli with Oven-Roasted Vegetables

Ingredients

  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 2 zucchini, ¼ inch slices
  • 1 LB cherry tomatoes, halved
  • 1 clove garlic, minced
  • 3 tablespoons Bionaturae Extra Virgin Olive Oil
  • ¼ teaspoon dried oregano
  • ¼t easpoon dried basil
  • 1 LB Bionaturae Fusilli of choice
  • Grated Parmigiano Reggiano, to serve (omit for vegan option)
Organic Durum Semolina Fusilli

Organic Durum Semolina Fusilli

$3.49
Regular price
Organic Sourdough Fusilli

Organic Sourdough Fusilli

$3.99
Regular price
Organic Extra Virgin Olive Oil

Organic Extra Virgin Olive Oil

$16.49
Regular price

A pasta dish full of summer’s best produce, this easy fusilli dish features sweet cherry tomatoes, zucchini, and peppers, all roasted in Extra Virgin Olive Oil and herbs. Tossed with the Bionaturae Fusilli of your choice (penne would work too) plus a good sprinkling of freshly grated Parmigiano Reggiano, this recipe makes for a vibrant, satisfying meal you’ll want to make all season long. Feel free to swap in your favorite seasonal vegetables for a fresh twist any time of year.

Instructions

  1. Preheat oven to 425°F. Combine vegetables, garlic, olive oil, herbs, and salt to taste on a large baking sheet.
  2. Bake for 25 minutes without rotating until the vegetables are tender and a bit charred.
  3. Cook pasta in 4 quarts of salted, boiling water until al dente. Stir frequently.
  4. Toss cooked pasta with roasted vegetables and serve with freshly grated Parmigiano Reggiano.

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Fusilli with Oven-Roasted Vegetables