Recipe for Farfalle with Roasted Vegetables 
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Yield:
8
Ingredients:
Amount Ingredient
2 sm zucchini cut in half
lengthwise and cut into 1 inch pieces
1 med yellow squash cut in half
lengthwise and cut into 1 inch pieces
1 lrg red onion sliced
2 lrg carrots cut in half lengthwise and cut into 1 inch pieces
1 x green pepper cut into 1 inch pieces
1 x red pepper cut into 1 inch pieces
3 lrg red skin potatoes cut into 1 inch pieces
7 x canned artichoke hearts (6-8) quartered
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp dried oregano
1 tsp paprika
1/4 cup chopped fresh parsley
2 tbl olive oil
1 lb farfalle pasta
2 tbl olive oil
2 tsp minced garlic
salt and freshly ground black pepper
Instructions:
Instructions: In a large bowl, combine cut vegetables, artichokes, seasonings, and the first 2 Tbs. olive oil and toss well. Spray two cookie sheets with non-stick cooking spray. Spread vegetable mixture in a single layer over the two cookie sheets. Bake at 425 degrees for 20 minutes. Stir vegetables and spread to a single layer again and bake 20 more minutes. Turn oven to broil, broil vegetables for 3-5 minutes or until potatoes are golden.

Meanwhile, cook farfalle in salted, boiling water until al dente and drain. In a small frying pan, place the remaining 2 Tbs. olive oil and saute garlic for 1 minute. Toss cooked farfalle with the garlic-olive oil before tossing with oven roasted vegetables. Season to taste with salt and pepper. Transfer to a large platter and sprinkle with chopped parsley.

Serves 6-8

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