The Pioneer Woman Tasty Kitchen
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Roasted Vegetables with Lemon Pasta

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Level: Easy

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Description

I received a whole box of cooking and baking goodies for Christmas from my wonderful daughter-in-law and son. One of the many treats was grape seed oil. I was so excited. I have been wanting to try this. Mine has lemon in it and I could not wait to use it. What a light wonderful flavor it has! Perfect for just about anything. Enter roasted vegetables, pasta and Parmesan cheese. Pure heaven!

Ingredients

  • 2 cups Pasta
  • 1-⅓ Tablespoon Grape Seed Oil With Lemon, Divided
  • 1 cup Zucchini, Sliced
  • ½ cups Tomatoes, Cut In Half
  • ½ cups Green Peppers, Cut In Chunks
  • ½ teaspoons Kosher Salt
  • 1 teaspoon Ground Cracked Peppercorns
  • ½ cups Grated Parmesan Cheese

Preparation

Cook pasta al dente. Remove from heat, drain and toss with 1 teaspoon (1/3 tablespoon) of grape seed oil.

Place sliced vegetables on a cookie sheet and drizzle the remaining 1 tablespoon grape seed oil over the vegetables. Sprinkle with salt. Roast in a 350ºF oven for approximately 15 minutes or until vegetables begin to brown. Remove from heat.

Divide pasta evenly between 4 plates. Divide vegetables evenly and place on pasta. Sprinkle with pepper. Sprinkle Parmesan cheese and dig in!

Serves 4.

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