3 carrots, cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
2 bell peppers, cut into thin strips
1/4 cup olive oil
1 tbsp dried Italian herbs or herbes de Provence
1 pound pasta
7 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 225C.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake for about 20 minutes, stirring after the first 10.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente (I added a bouillon cube as well). Drain, reserving 1 cup of the cooking liquid. In a wok, cook bacon for about 10 minutes. Add pasta and vegetables to the wok and toss with the reserved cooking liquid
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
VERY yummy! Baking the vegetables rather than cooking them in the wok added a different texture and taste. The melted parmasan cheese added a lovely touch as well. Definitely something I'll be making again, especially as it's no more complicated than your ordinary stir-fry.
Saturday, March 10, 2012
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