Roasted Veggie Pasta

First blog post from the new digs!

Today I made some roasted veggie pasta for my lunches for this week. I had inspiration from some Pinterest pins (follow me on Pinterest! Link in the side bar) but kind of just did my own thing. Isn't that half the fun of cooking? I think so!

I used two yellow squash and a yellow and orange bell pepper. I would have used a red onion as well and maybe thrown in some spinach at the end but ya know what? I didn't think about that when I was at the store. So we're all just going to have to deal. Okay? Okay.

Anyway, I got this super cute rigatoni from Aldi. Did you know that rigatoni is my favorite shape of pasta? Let me know what yours is in a comment below!

I tossed the vegetables in some olive oil, salt, pepper, Italian seasoning, a little bit of cayenne, and garlic powder. That seems to be my go-to seasoning blend either with cayenne or red pepper flakes.

I threw on some shakey Parmesan cheese once it was all cooled. You know that shakey cheese in the green bottle? It's low-key kind of good, don't deny it. This would also work well with shredded Parmesan and maybe some pesto? Mmmm yum.

I had this cold but it would work well either cold or warm!

Let me know if you recreate this easy peasy veggie pasta for yourself!

Recipe: (makes enough for 5-6 servings)

1 pound of rigatoni or pasta shape of your choice

2 medium-sized yellow squash

1 yellow bell pepper

1 orange bell pepper

Olive oil

Salt

Pepper

Italian seasoning

Garlic powder

Cayenne pepper

Parmesan cheese

1. Cook pasta to the package directions.

2. Cut up squash and peppers to evenly sized ,~1-inch pieces

3. On a lined baking sheet, toss vegetables with olive oil and seasonings

4. Bake vegetables at 425 for 20 minutes

5. Once cooled, toss pasta and vegetables together with some more olive oil

6. Toss in Parmesan cheese

7. Enjoy!