Roasted Vegetable Pasta with Pesto

 Ingredients

• 3 cups broccoli florets
• 4 carrots, peeled and sliced diagonally into 1 inch pieces
• 1 medium red onion, chopped into 1/2 inch pieces
• 1 red bell pepper, seeded and chopped into 1inch pieces
• Extra-virgin olive oil, to drizzle
• 1/3 teaspoon garlic powder 
• Salt and pepper
• 1 box casarecce pasta (or rigatoni, fusilli, ziti, etc.)
• 1/3 cup pesto sauce

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. On the baking sheet, toss the broccoli, carrots, onion, and pepper with olive oil. Season with the garlic powder and salt and pepper, and toss again. Roast for 35 or until all the vegetables are fork-tender, tossing every 10 minutes. Once roasted, roughly chop the broccoli, carrots, and pepper. 

Ten minutes into cooking the vegetables, bring a pot filled halfway full with water to a boil. Add the pasta, stir, and let it cook according to package instructions. 

Drain the pasta into a colander and place it back in the pot, along with the roasted vegetables and pesto. Toss thoroughly to combine. 

Enjoy!

*Feeding Little & Beyond (pg. 98-99)