Roasted Caprese Pasta

via Lindsay

Easily our favorite meal.

INGREDIENTS

Spaghetti/farfalle pasta cooked and drained
1 part quartered and cubed zucchini (1 1/2 cup fresh zucchini per person)
1 part sliced tomatoes (1 1/2 cup sliced tomatoes per person)--I chop the tomatoe
2-4 cloves pressed garlic
generous sprinkling salt and pepper
drizzle extra virgin olive oil
fresh basil, torn into small piece
fresh mozzarella, cubed

DIRECTIONS

Boil your choice of spaghetti or bowtie pasta until al dente. Meanwhile combine
zucchini, tomatoes and garlic, drizzle with olive oil, season with salt and pepper and spread on a rimmed cookie sheet. Roast vegetables, turning often until vegetables are soft (about 15 minutes).

Divide pasta onto plates, top with roasted vegetables, add fresh basil and mozzarella as desired.