Roasted Vegetable Farfalle

Ingredients

• 1 1/2 pounds vegetables, cut to a uniform size (zucchini, eggplant, summer squash, onion, broccoli, sweet peppers, etc.)
• 2 T garlic, minced
• 7 T EVOO, divided
• 2 tsp. crushed red pepper
• 1 1-pound box farfalle, or other pasta
• Fresh basil chiffonade
• Parmiagiano Reggiano, grated

Directions

• Preheat oven to 350°F.
• Toss vegetables in 5 Tablespoons EVOO and crushed red pepper. Arrange on a sheet pan evenly. Roast in oven until tender, about 20-25 minutes.
• Cook pasta according to package directions. Toss with remaining EVOO. Stir in vegetables, adding additional EVOO if necessary.
• Top with fresh basil and Parmiagiano Reggiano to serve.

F. Oliver’s Oil and Vinegar recommendations:

• Tuscan Garden Fresh
• Bright Basil
• Heady Garlic (omit garlic in recipe)
• Herbes de Provence
• Fresh Pressed Meyer Lemon