Vegetables are more interesting when they are roasted than when they are boiled. Well, at least for kids they are! So, here is a tasty vegetable stir fry pasta recipe with roasted vegetables.
You will need:
2 cups Fusilli pasta
1 plum tomato, halved
¾ cup pesto sauce
1 green bell pepper (capsicum)
1 zucchini, diced
1 onion, sliced into ½ inch pieces
Salt and pepper to taste
3 tablespoons olive oil
Mixed Herbs to taste
Method
Preheat the oven to 375 degrees Fahrenheit.
On a baking sheet, spread the tomatoes, zucchini, bell peppers, and onions evenly. Sprinkle a little olive oil over them; season with salt, pepper and mixed herbs.
Roast the veggies in the pre-heated oven for about 30 minutes, or until they are cooked and slightly soft. Set them aside.
Boil the pasta, drain it and set it aside.
In a bowl, combine the roasted vegetables, cooked pasta, pesto sauce and olive oil. Sprinkle some more mixed herbs. Toss it and serve.
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