Roasted Vegetable Rotini

• 1 box (12oz Box) Tri-color Rotini Pasta
• 2 Zucchini, Chopped
• 3 Sweet Pepppers, Stem And Seeds Removed Then Chopped
• 2 Tomatoes, Chopped
• 4 cloves Garlic
• 4 Tablespoons Tomato Sauce
• Olive Oil, Enough For Drizzling On Your Vegetables
• Sea Salt And Table Salt To Taste
• Grated Parmigiano-Reggiano Cheese For Sprinkling

1. Preheat oven to 450 F.
2. Bring a large pot of water to a boil.
3. Add a dash of sea salt and the rotini and cook for 8-9 minutes or according to your package instructions for al dente.
4. In the meantime take your vegetables and garlic and place them on a rimmed baking sheet.
5. Drizzle with olive oil and salt.
6. Toss to coat the veggies in the oil.
7. Roast them in the oven for 10 minutes.
8. Take pan out of oven and allow the vegetables to cool for a minute.
9. Remove garlic cloves.
10. When pasta is done, take it off the heat, drain it and place it in a large bowl.
11. Add the roasted vegetables and tomato sauce and mix.
12. Sprinkle with cheese and enjoy!

tri, zucchini, sweet pepppers, tomatoes, garlic, tomato sauce, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/roasted-vegetable-rotini/ (may not work)