Roasted Veggie Pasta with Lemon & Garlic

Ever want an awesomely fresh recipe, super quick – well I did last night when I got home from my trip. I was famished! So on the drive home from the airport I thought up this one, took less than 20 minutes to make, and made a pretty awesome dinner for 10:00 at night. Oh and the best part, I made wayyy to much – so I am currently eating the leftovers for lunch.

Anywho, here are the deets:
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Ingredients:
2 handfuls whole wheat pasta (spaghetti, fettuccine, cappelini or some other long & straight variety = preferred)
1 red pepper – diced
1 yellow pepper – diced
Half an onion
2 garlic cloves, or a scoop of canned garlic
Pinch of basil
Parmesan Cheese
Cherry Tomatoes
Green Onions
Olive Oil
Lemon
Lemon Zest
S+P

Directions:
Step 1:
1. Bring pot of salted water to a boil
2. Add pasta of your choice and cook until done, drain (do not rinse).
Step 2:
3. Heat some olive oil in a pan and sweat the garlic & onions until clear.
4. Add the peppers and cook through
Step 3:
5. In the meantime, pre-heat oven to 350 and quarter the cherry tomatoes
6. Line up cut cherry tomatoes on a baking sheet and sprinkle with salt and pepper.
7. Cook cherry tomatoes for 5-7 minutes until roasted.
Step 4:
8. Combine noodles with garlic, onion and peppers
9. Add handful of chopped green onions, and pinch of basil
10. Zest one lemon over top of noodles, and squeeze in the lemon juice of one lemon.
11. Plate and top with Parmesan cheese.
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Don’t worry – details of the Calgary trip coming later – there is only so much you can get accomplished on a lunch break :)