Ashley's Roasted Beggie Pasta

Roasted Veggie Pasta

Mini Bowtie pasta (or any other short cut pasta)
bell peppers
carrots
zucchini squash
onion
cherry tomatoes
2 chicken breasts
Feta Cheese (I like fat free)
balsamic vinaigrette


Preheat oven to 400 degrees. Chop all vegetables (except cherry tomatoes) and put on a cookie sheet, season with salt and pepper and cook for 20-25 minutes. Add cherry tomatoes and cook for about 15 more minutes, or until the tomatoes begin to burst.
While the veggies are roasting, cook the chicken in a skillet and chop into bite size pieces, and cook pasta.
Toss everything together with a balsamic vinaigrette (don't forget the cheese!), and season to taste with salt and pepper. I recommend making your vinaigrette from scratch as it won't have all the extra sugar and other junk in it. I just added balsamic vinegar, EVOO, chopped fresh garlic, and a pinch of salt. Just whisk it together and you are set (the recipe I saw said 1/4 cup vinegar to 3/4 cup olive oil but I did NOT use this ratio. I just did it until it looked right...I don't know!)

***So you can just pick the quantities of all of these vegetables, and pasta you want. I did about 12 oz uncooked pasta, 2 yellow and one red pepper, 2 or 3 whole carrots, half of a LARGE zucchini, 1 whole onion, and about 2 cups cherry tomatoes, I would have added more if I had more. I used all I had in my garden!

So there was a super healthy recipe, and now here is the not so healthy recipe....haha ENJOY!