Makes 4 servings
1 carrot, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 yellow squash, cut into thin strips
1/2 yellow onion, thinly sliced
1 green bell pepper, cut into thin strips
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 tablespoon dried Italian herbs or herbes de Provence
2 garlic cloves, minced
1/2 pound spaghetti
10 cherry tomatoes, halved
1/2 cup grated Parmesan
6 leaves fresh basil, torn
Optional: Add 1 lb. cooked meat, seafood, turkey sausage or chicken, cut into bite-sized chunks
Preheat the oven to 425 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes. Add garlic and cook 10 minutes more (20 minutes total).
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, 8-10 minutes. Drain and return to pot.
Toss the spaghetti with the vegetables in a large bowl to combine. Toss with the cherry tomatoes. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and basil. If desired, top with cooked meat (suggestions above). Serve immediately.
Printed from www.TheComfortofCooking.com