Where every forkful is a burst of color and flavor. Grab your fork and dive in!
1 lb. box rotini pasta, cooked according to package instructions
1 large or 2 small yellow squash, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 purple onion, diced
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon parsley
1/2 teaspoon oregano
1. Heat oven to 425°F.
2. Toss the diced veggies with the olive oil
and spices and place on a baking sheet.
3. Roast at 425°F for 30 minutes.
4. Combine the cooked pasta and roasted
veggies in a serving bowl.
5. Serve at room temperature.
6. Enjoy!
Recipe by Yocheved Shvarzblat
Featured in Whisk by Ami Magazine
Photo by Sruly Fryde
Ingredients sponsored by Evergreen Kosher
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