Rotini with Roasted Vegetables and Olives



Olives and roasted vegetables are mixed with rotini pasta to make a tasty and filling dish. The dish tastes better because the vegetables are roasted until they turn caramelized. This recipe can be changed to fit your needs, so it's great for a quick dinner during the week or a casual get-together with family and friends.

Ingredients:
  • 1 lb rotini pasta
  • 2 cups mixed vegetables such as bell peppers, zucchini, eggplant
  • 1/4 cup sliced black olives
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese optional
  • Fresh basil leaves for garnish optional

Instructions:

Turn on the oven and heat it up to 400F 200C

Mix the vegetables together and cut them into small pieces

Add the mixed vegetables to a large bowl

Add the minced garlic, olive oil, salt, and pepper

Toss the vegetables until they are well covered

Place the vegetables on a baking sheet that has been lined with parchment paper so that they are all in one layer

Put the vegetables in an oven that has already been heated and roast them for 20 to 25 minutes, stirring them every so often, until they are soft and slightly caramelized

While the vegetables are roasting, cook the rotini pasta until it is al dente according to the directions on the package

Remove the water and set it aside

Cooked rotini pasta, roasted vegetables, and sliced black olives should all be put together in a large serving bowl

Gently toss everything together to mix

You can add grated Parmesan cheese to the pasta if you want to

Add some fresh basil leaves as a garnish

Enjoy while hot!


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