PASTA PRIMAVERA

This is especially good in the summer when the vegetables are fresh and easily available out of the garden but is good year-round since all the veggies are readily available and flavorful at any given time. This is another recipe that would be very easy to adjust to one's own tastes--any of the veggies can be left out or others can be included depending on what you like. Fresh basil would be a great addition.

serves 4

2 carrots, peeled

2 bell peppers (red, yellow, or orange), ribbed and seeded

1 zucchini

1 yellow squash

Olive oil

Italian seasoning

Salt and pepper

12 oz. bowtie or rotini pasta

Parmesan cheese

Preheat oven to 450 degrees.

Julienne all vegetables and spread evenly on a baking sheet. Lightly drizzle olive oil over the vegetables and sprinkle with Italian seasoning, salt, and pepper until all areas are lightly covered.

Roast in the oven for 10 minutes, give the veggies a stir, and then roast for 10 minutes more, or until veggies are tender and slightly browned.

Cook pasta al dente according to package directions and then mix with all the vegetables in a bowl. Add more seasoning if needed and sprinkle with freshly grated parmesan cheese.