Pasta with vegetables

Ingredients for 4 servings:

• 400 g pasta of your choice
• 6 carrots
• 1 parsnip(s)
• 1 zucchini
• 2 bell peppers, red
• 2 onions, red
• 2 garlic cloves
• a few stalks of rosemary, fresh
• 1 tbsp dried herbs of Provence
• some chili flakes
• some salt and pepper
• e.g. Parmesan
• olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

with fresh vegetables and olive oil

Preheat the oven to 170°C (convection oven). Slice the carrots, parsnips, and garlic, and cut the onion into wedges. Remove the rosemary stalks and place everything in a large ovenproof dish. Toss with olive oil and seasonings to taste and place in the oven for about 15 minutes. Meanwhile, bring the pasta water to a boil and chop the peppers and zucchini. Add the pasta to the boiling water and the remaining vegetables to the oven dish, tossing well. Cook the pasta according to the package instructions and remove the vegetables from the oven after about another 10 minutes. Add the cooked pasta to the vegetables and season with plenty of olive oil and, if desired, pepper, salt, and chili to taste. Serve in deep plates and sprinkle with Parmesan cheese, if desired.