1 Large Red Bell Pepper - Cut into 3/4-inch Strips
1 Large Yellow Bell Pepper - Cut into 3/4-inch Strips
1/2 pint Cherry Tomatoes - Halved
2 tsp Olive Oil
1/4 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1 Medium Zucchini - Halved Lengthwise and Sliced
3/4 lbs Farfalle (Bow Tie Pasta)
1/2 c Sun-Dried Tomato Pesto
1/4 lb Part-Skim Mozzarella Cheese - Cut into 1/2-inch cubes)
Instructions
Heat oven to 450 degrees. In a large bowl, toss bell peppers, tomatoes, oil, salt and pepper. Spread into a jelly roll pan or on a baking sheet. Roast for 10 minutes. Stir in zucchini and roast for 10 minutes, or until vegetables are tender.
Cook pasta in a large pot of salted boiling water until al dente, 10 to 12 minutes.
In a large bowl, toss pasta and pesto until pasta is coated. Add roasted vegetables and mozzarella and toss.
Originally Submitted
11/14/2008
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