Pasta (penne or rotini): 70g (dry), Zucchini: 100g (1 small, diced), Bell pepper (red): 75g (1/2 medium, diced), Cherry tomatoes: 100g (1/2 cup, halved), Broccoli: 75g (1 cup, florets), Garlic: 6g (2 cloves, minced), Olive oil: 15ml (1 tbsp), Italian herbs: 2g (1 tsp), Parmesan cheese: 15g (1 tbsp, grated), Fresh basil: 5g (5 leaves, chopped), Lemon juice: 5ml (1 tsp), Salt: to taste, Black pepper: to taste
1. Preheat oven to 425°F (220°C). 2. Toss 100g diced zucchini, 75g diced bell pepper, 100g halved cherry tomatoes, and 75g broccoli florets with 10ml olive oil, 6g minced garlic, 2g Italian herbs, salt, and pepper. 3. Spread vegetables on a baking sheet and roast for 15-20 minutes until tender and lightly browned. 4. Meanwhile, cook 70g pasta according to package instructions. Drain, reserving 60ml (1/4 cup) of pasta water. 5. In a large bowl, combine cooked pasta, roasted vegetables, and enough reserved pasta water to moisten. 6. Add remaining 5ml olive oil, 5ml lemon juice, salt, and pepper. Toss to combine. 7. Serve topped with 15g grated Parmesan and 5g chopped basil.
