Recipe for Pasta with Roasted Garden Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
1 x red and green bell peppers and yellow, 1/2" strips
2 x red onions, sliced 1/2" thicke
2 x yellow squash, sliced 1/2" thick
1 sm eggplant, chunked 1"
6 lrg garlic cloves, halved
3 tbl extra virgin olive oil
1/4 cup Italian parsley, finely chopped
1 tsp dried thyme
OR 2 teas. fresh thyme finely mined
salt and pepper
1 lb pasta, (penne, radiatore or
Instructions:
Instructions: Preheat oven to 400F. Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly. Add olive oil (1.5 tablespoons per pan) and toss veggies to coat evenly. Sprinkle wi/ parsley and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes.

Season w/salt and pepper.

Meanwhile, cook pasta. Ladle out 1/2 cup of pasta liquid and reserve. Drain pasta. Toss with the vegetable, reserved cooking liquid and Parmesan cheese.

Sprinkle w/ additional Parmesan, if desired.

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