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Categories:
short pasta red zucchini tomatoes olive oil rosemary garlic olive oil olive oil vinegar lemon juice salt parsley
Viewed: 13 - Published at: 3 months agoIngredients
- 200 grams Short pasta
- 1 each Red and yellow bell peppers
- 2 Zucchini
- 20 Cherry tomatoes
- 2 tbsp Olive oil
- 1 sprig Rosemary
- 3 clove a) Garlic
- 1 a) Olive oil
- 4 tbsp Extra virgin olive oil
- 3 tbsp Balsamic vinegar
- 3 tbsp Lemon juice
- 2 tsp Mustard
- 1 Salt, pepper
- 1 Flat leaf parsley or curly parsley
Method
- Dice the bell peppers and zucchini into the same size as the pasta.
- Combine Step 1, cherry tomatoes, rosemary with olive oil and salt & pepper.
- Peel the garlic and coat with olive oil then wrap with aluminum foil.
- Preheat the oven to 180C.
- Line a sheet pan with parchment paper and spread Step 2.
- Place Step 3 on the side and cook in the oven for about 30 minutes, stirring occasionally (place the rosemary under the vegetables).
- Bring a pot of water to a boil and add a good amount of salt.
- Cook the pasta (according to the directions on the box) and rinse under the cold water and drain well.
- In a large bowl, add the roasted garlic and smash with a folk.
- Add all the dressing ingredients and mix well.
- Add the pasta to the bowl and coat well with the dressing to prevent the pasta from sticking together.
- Add all the vegetables except for the cherry tomatoes.
- They are easily damaged, so add them at the end and lightly toss to combine.
- Season with salt and pepper.
- Toss in the minced "flat leaf parsley" and it's done.
- This is a Christmas version using Christmas tree, snowmen, and snowflake-shaped pasta.
