Fusilli With Roasted Vegetables

• red bell peppers, seeded and cut into strips↗2
• plum tomatoes, cut into thin wedges (Iused ordinary tomatoes)↗4
• red onions, sliced↗2
• medium zucchini, halved lengthways and sliced1
• garlic cloves, quartered↗3
• thyme↗1 teaspoon
• fresh ground black pepper↗3⁄4 teaspoon
• olive oil↗1 tablespoon
• olive oil↗1 teaspoon
• fusilli (I used Penne)↗1 1⁄2 cups
• shredded basil1⁄4 cup
• grated parmesan cheese2 tablespoons

Step-by-step instructions

1. 1

   Preeheat oven to 400°F.

2. 2

   In a large roasting dish, combine the bell peppers,tomatoes,onions, zucchini, garlic,thyme and 1/2 teasp black pepper. Drizzle over the olive oil and toss to coat. Roast until peppers are softened, turning once or twice. Takes about 40 minutes.

3. 3

   Cook the fusilli according to the pack instructions. Drain and reserve 1/2 cup of the cooking liquid.

4. 4

   Add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. Toss to combine.