Pasta ala Trina’s Birthday
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 pound cherry or grape tomatoes, halved
1/4 cup olive oil
3 tablespoons slivered garlic
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup chiffonade fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon minced fresh oregano leaves
½ cup grated parmesan
1 lb. pasta
On a large heavy baking sheet, toss all of the vegetables with oil, garlic, vinegar, salt, red pepper flakes, and pepper. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid. Toss with 2 tbsp. olive oil.
Remove from the oven and add the basil, parsley, and oregano. Stir well (add reserved pasta water to moisten ONLY if necessary). Sprinkle with the Parmesan and serve immediately.
Works well with sauted chicken or seafood, add when combining the sauce & pasta.