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Title: Pasta Primavera with Roasted Vegetables

1/4 C olive oil
4 - cloves garlic, minced
1 - medium red bell pepper, cut into strips
1 - small yellow zucchini, cut in half crosswise, then cut lengthwise into strips
12 - baby carrots, cut lengthwise in half
8 - thin stalks asparagus, trimmed and cut into 2-inch lengths
1 lb. fresh plum tomatoes, seeded and cut into small pieces
0 - salt and pepper to taste
1/2 C vegetable stock
16 oz. fusilli or rotelle
6 - scallions, chopped
1 C fresh basil, chopped
12 - kalamata olives, pitted and chopped
12 - green olives, pitted and chopped

Preheat the oven to 400° F. In a large ovenproof skillet, heat the oil over medium heat. Add the garlic and cook until slightly golden, stirring, about 2 minutes. Add the bell pepper, zucchini, and carrots; cook for 1 minute, stirring and tossing constantly. Add the asparagus; cook for 1 minute, stirring and tossing constantly. Remove the skillet from the heat and add the tomatoes, salt, and pepper; toss well to combine.

Transfer the skillet to the oven and roast, uncovered, for 15-20 minutes, stirring halfway through. The vegetables should be just tender and beginning to brown. Remove from the oven and stir in the broth; cover and keep warm.

Cook the pasta in boiling salted water according to package directions. Transfer directly to the skillet and add the scallions, basil, and olives; toss well to combine.

From Mediterranean Vegan Kitchen
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