Fusilli Roasted Veggie Primavera

By Vegiegail

Ingredients

• 1/2 lb whole wheat fusilli
• 1 lb zucchini, sliced 1/4 inch thick
• 1 lb yellow squash, sliced 1/4 inch thick
• 1/2 lb asparagus, coarse ends discarded, cut into 1-inch pieces
• 1 red bell pepper, seeded and sliced 1/4 inch thick
• 1 red onion, cut into 1/4-inch thick half-moons
• 1 1/2 cups cherry tomatoes
• 6 cloves garlic, minced (I'll use half)
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 Tbs olive oil
• 1 tsp salt
• Freshly ground black pepper
• 1 1/2 cups chickpeas (optional)
• 1 Tbs balsamic vinegar
• Fresh basil for garnish (optional)

Details

Servings 2
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat the oven to 450°F. Line two large baking sheets with parchment paper and mist with nonstick cooking spray.

Bring a large pot of salted water to a boil and prep all your ingredients while the water boils, because this dish comes together in no time. Once boiling, add the pasta and cook per the package directions, usually for about 10 minutes.

Place all the veggies in a large mixing bowl along with the oregano and thyme. Drizzle with oilive oil and sprinkle with salt and pepper. Use your hands to toss, making sure all the veggies are coated. Place the veggies in a single layer on both pans. Bake for 15 minutes on separate racks, remove them from the oven, and flip the veggies. You don't have to be too precise about this; just take a minute to do your best. Now is a good time to boil the water for the pasta. Place the veggies back in the oven, putting the pan that was on the top rack on the bottom and vice versa. Bake for 15 more minutes, or until veggies are tender. (If using chickpeas, mix them in for the last 5 minutes of roasting.) The asparagus tips should be frizzled, the zucchini tender, and the tomatoes should be bursting.
While the veggies are finishing their roast, cook pasta according to the package directions, drain in a colander, and set aside.

Once the veggies are done, transfer them back to the mixing bowl. This should be easy to do by just lifting the parchment and slideing them in. Toss with the balsamic vinegar.

Add the fusilli and toss to coat. Taste for salt and pepper and serve, topping with fresh basil, if desired.

Note: I used 12 oz fusilli added more veggies, more spices, and 1 15-oz can of fire roasted tomatoes.