A great vegetarian dish all on its own, or add leftover grilled chicken, beef or shrimp. Experiment with different vegetable combinations -- green peppers, mushrooms, squash and others are also tasty in this recipe
1 pound dry pasta
2 carrots sliced into ¼ inch rounds
1 cup broccoli florets
1 cup cauliflower florets
1 cup asparagus pieces (about 2 inches long)
12 each cherry tomatoes, cut into halves or quarters
1 can black olives (6 ounces dry weight), drained
¼ cup olive oil
1 tsp. Italian seasoning (substitute oregano if you don’t have any)
1 clove garlic, sliced
½ cup grated Parmesan cheese
Salt & pepper to taste
In a gallon sized bag, place the carrots, broccoli, cauliflower, and asparagus along with the olive oil, Italian seasoning, and sliced garlic. Shake the bag to coat the vegetables evenly with the olive oil and seasoning. Spread them out on a foil-lined cookie sheet and bake at 400 degrees for about 15 minutes, until they are crisp-tender.
In the mean time, cook the pasta according to package directions. When the pasta is finished, drain and toss with the cooked vegetables, tomatoes and black olives. Sprinkle with Parmesan cheese and serve immediately. Serves 6.
