Roasting the vegetables for this dish concentrates their flavors, giving the pasta a wonderful depth of deliciousness.
Recipe tags: garlic base, easy difficulty, main, vegetarian, roast
| 1 lb | bow-tie pasta |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 head | broccoli, cut into small florets |
| 2 cup | cherry tomatoes |
| 1 | zucchini, sliced in half-moons |
| 1 carrot | sliced in half-moons |
| 1 | onion, sliced |
| 1 cup | frozen peas |
| 3 Tbsp | olive oil |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| ¼ cup | basil pesto |
| ½ cup | grated Parmesan cheese |
Preheat oven to 425˚F. Cook pasta according to package directions, adding Seasoned Vegetable Base to cooking water; drain, reserving 1/4 cup cooking liquid.
Meanwhile, toss together broccoli, tomatoes, zucchini, carrots, onions, peas, olive oil and Roasted Garlic Base. Arrange on 2 large parchment paper–lined baking sheets in single layer; bake for 15 to 18 minutes or until vegetables are golden and tender.
Toss together pasta, reserved cooking liquid, vegetables and pesto until well combined. Serve with Parmesan.
Substitute any short-cut pasta, such as penne or fusilli, for bow-tie pasta.