Coconut Pastificio Rigata Penne with Roasted Vegetables:
Ingredients:
- Coconut Pastificio Rigata penne pasta
- Assorted dry vegetables (e.g., cherry tomatoes, bell peppers, zucchini, red onion)
- Olive oil
- Garlic cloves, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional)
Instructions:
- Preheat the oven: Preheat your oven to 400Β°F (200Β°C).
- Prepare the vegetables: Cut the dry vegetables into bite-sized pieces. Place them on a baking sheet, drizzle with olive oil, sprinkle minced garlic, salt, and pepper. Toss to coat evenly.
- Roast the vegetables: Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Make sure to toss them halfway through for even cooking.
- Cook the pasta: While the vegetables are roasting, cook the Coconut Pastificio Rigata penne pasta according to the package instructions. Drain and set aside.
- Combine: In a large mixing bowl, combine the roasted vegetables and cooked pasta. Drizzle with a bit more olive oil and toss gently to combine.
- Serve: Garnish with fresh basil or parsley and, if desired, sprinkle with grated Parmesan cheese.
This dish is not only flavorful but also customizable based on your preferences. Feel free to add other seasonings, herbs, or your favorite sauce to enhance the taste. Enjoy your Coconut Pastificio Rigata penne with delicious roasted dry vegetables!
