Bow Ties with Roasted Vegetables and Mozzarella

By Shash

Ingredients

• 1 large red bell pepper, cut into 3/4-inch dice
• 1 large yellow bell pepper, cut into 3/4-inch dice
• 1 fennel bulb, trimmed, halved, cored, thinly sliced
• 1/2 pint(s) (halved) cherry tomatoes
• 2 teaspoon(s) olive oil
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground black pepper
• 1 medium zucchini, halved lengthwise and sliced
• 3/4 pound(s) farfalle (bow ties)
• 1/2 cup(s) sun-dried tomato pesto
• 1/4 pound(s) part-skim mozzarella cheese, cut into 1/2-inch cubes

Details

Servings 8

Preparation

Step 1

1. Heat oven to 450 degrees F. In a large bowl, toss bell peppers, fennel, tomatoes, oil, salt, and pepper. Spread in a jelly roll pan or on a baking sheet. Roast for 10 minutes. Stir in zucchini and roast for 10 minutes, or until vegetables are tender.
2. Cook pasta in a large pot of salted boiling water until al dente, 10 to 12 minutes. Drain.
3. In a large bowl, toss pasta and pesto until pasta is coated. Add roasted vegetables and mozzarella and toss.