Roasted Vegetable Medley with Pasta


2-3 Zucchini Squash
1 Onion
1-2 Bell peppers
2-3 Carrots
1 box or bag of Campanella pasta
1 Jar of red sauce (marinara)

Roasted Veggie Instructions:

1. Preheat over to 425
2. Line a baking sheet with foil
3. Slice all of veggies up with relatively the same thickness/size
4. Toss is olive oil, salt, and pepper
5. Spread veggies out onto pan and place into oven. Roast for 20-25 mins until tender
6. Half through make sure to toss them around a little

Pasta Instructions:

Follow directions on box/bag
Once pasta has been boiled and strained, add red sauce and veggies. Stir and enjoy!
**Note: this dish would also be delicious served with a substitution of pesto instead of red sauce or tossed with some olive oil and balsamic vinegar if you wanted something lighter or to change it up later at home!

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