Fusilli with Roasted Vegetables

Ingredients
Makes 4 servings

• 2 red bell peppers
• 4 plum tomatoes
• 2 red onions
• 1 medium zucchini
• 3 garlic cloves
• 1 teaspoon minced thyme
• 3/4 teaspoon freshly ground black pepper
• 1,5 tablespoons olive oil
• 1 1/2 cups (375 g) fusilli
• 1 handful finely shredded basil
• 2 tablespoons grated Parmesan cheese

Directions
Seed bell peppers and cut into small slices. Slice zucchini and tomatoes. Chop onion and garlic.

In a large roasting pan, combine the bell peppers, tomatoes, onions, zucchini, garlic, thyme and 1/2 teaspoon of the black pepper.

If possible use fresh thyme and basil, but dried will do also.

Drizzle with the olive oil; toss to coat. Roast, tossing the vegetables once or twice, until the peppers are softened, about 40 minutes.

Cook the fusilli according to package directions. Drain, reserving 1/2 cup of the cooking liquid. Add to the vegetables with the cooking liquid, basil, cheese and the remaining 1/4 teaspoon of black pepper; toss to combine.

You can use any pasta instead of the Fusilli to vary this dish!

Serve and Enjoy!

Nutritional Information
per serving:
2 WW points
309 Calories
7 g Total Fat
1 g Saturated Fat
2 mg Cholesterol
63 mg Sodium
53 g Total Carbohydrate

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