BOUNTY GARDENS

Ingredients

• 8 oz (225g) spaghetti
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (optional)
• 1 bunch broccoli, cut into florets
• 1 bell pepper, sliced
• 1 zucchini, sliced
• Salt and pepper, to taste
• 1/4 cup (15g) grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss broccoli, bell pepper, and zucchini with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly browned.
3. While vegetables are roasting, cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add minced garlic and red pepper flakes (if using), sauté for 1-2 minutes until fragrant.
5. Add cooked spaghetti to the skillet, tossing to coat in the garlic oil. If needed, add some reserved pasta water to make the sauce looser.
6. Stir in roasted vegetables, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.