Penne With Capsicum and Slow Roasted Vegetables

• 500 g penne pasta
• 4 zucchini, cut into 1cm cubes
• 400 g butternut pumpkin, cut into 1cm cubes
• 4 tablespoons extra virgin olive oil
• 6 garlic cloves, unpeeled
• 4 roma tomatoes, cut into 1cm cubes
• 2 red capsicums, grilled skinned cut into segments
• 1 yellow capsicum, grilled skinned cut into segments
• salt and pepper
• 2 tablespoons fresh basil, chopped

1. Preheat oven to 180C.
2. Lightly brush zucchini and pumpkin with little oil.
3. Roast garlic, pumpkin, tomatoes and zucchini until pumpkin and zucchini are golden.
4. Remove garlic and allow to cool.
5. Add capsicum to baking tray and season.
6. Continue to heat.
7. Meanwhile cook pasta until al dente.
8. Cut of tops of garlic cloves and push cooked garlic into serving bowl.
9. Mix with olive oil and basil.
10. Toss penne with vegetables in the prepared oil.
11. Fantastic!

zucchini, butternut pumpkin, extra virgin olive oil, garlic, roma tomatoes, red capsicums, yellow, salt, fresh basil

Taken from www.food.com/recipe/penne-with-capsicum-and-slow-roasted-vegetables-134328 (may not work)