* 1 red bell pepper * 1 zucchini * 1 yellow squash * 1 large carrot * 1/2 a red onion * 1/2 pound of dried spaghetti * 10 cloves of fresh garlic, minced * olive oil * Italian seasoning * aglio olio seasoning blend*
^(*if you don’t have/can’t find this blend it’s a mix of minced garlic, sea salt, parsley, red bell pepper, and red pepper flakes) ###Instructions
1. Preheat oven to 425 degrees and chop up the red bell pepper, zucchini, squash, carrot and red onion. 1. Arrange veggies on a parchment lined baking sheet, drizzle with a tablespoon or so of olive oil and season with aglio olio seasoning and Italian seasoning to taste. Put in the oven to roast until tender (about 20 minutes) 1. Meanwhile, bring a pot of water to a boil, add a couple hearty pinches of salt and cook pasta according to package instructions for al dente. 1. Once pasta is halfway done, mince the garlic and heat 1/4 cup of olive oil in a large rimmed skillet over medium heat. 1. Once oil is warm (NOT scolding hot) add in the garlic and a couple teaspoons of aglio olio seasoning. Gently cook and stir the garlic and oil constantly until it’s lightly golden (about 3-5 minutes)— it’s really, really important that it doesn’t burn so if the pasta isn’t done cooking by the time the garlic starts to lightly brown, remove it from heat completely until pasta is ready 1. Once pasta is done, toss it into the sauce along with 1/4 cup of the pasta water. Toss in the roasted veggies, and a little more pasta water if it looks too dry.
2 Comments
###Ingredients:
* 1 red bell pepper
* 1 zucchini
* 1 yellow squash
* 1 large carrot
* 1/2 a red onion
* 1/2 pound of dried spaghetti
* 10 cloves of fresh garlic, minced
* olive oil
* Italian seasoning
* aglio olio seasoning blend*
^(*if you don’t have/can’t find this blend it’s a mix of minced garlic, sea salt, parsley, red bell pepper, and red pepper flakes)
###Instructions
1. Preheat oven to 425 degrees and chop up the red bell pepper, zucchini, squash, carrot and red onion.
1. Arrange veggies on a parchment lined baking sheet, drizzle with a tablespoon or so of olive oil and season with aglio olio seasoning and Italian seasoning to taste. Put in the oven to roast until tender (about 20 minutes)
1. Meanwhile, bring a pot of water to a boil, add a couple hearty pinches of salt and cook pasta according to package instructions for al dente.
1. Once pasta is halfway done, mince the garlic and heat 1/4 cup of olive oil in a large rimmed skillet over medium heat.
1. Once oil is warm (NOT scolding hot) add in the garlic and a couple teaspoons of aglio olio seasoning. Gently cook and stir the garlic and oil constantly until it’s lightly golden (about 3-5 minutes)— it’s really, really important that it doesn’t burn so if the pasta isn’t done cooking by the time the garlic starts to lightly brown, remove it from heat completely until pasta is ready
1. Once pasta is done, toss it into the sauce along with 1/4 cup of the pasta water. Toss in the roasted veggies, and a little more pasta water if it looks too dry.
[Source](https://www.tiktok.com/@cookingwithconstance/video/7340772735314070830)
It’s definitely colorful and looks easy to make. I have to try this recipe. Maybe add some shrimp in the oil.🤔