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Hey there foodie lovers! Today I have a super delicious recipe that will make your taste buds dance with joy. It's called Pasta with Roasted Vegetables, and trust me, it's a winner winner pasta dinner! First of all, let's take a look at the stars of the dish, the roasted vegetables. You can use any veggies that you like, but I recommend a mix of zucchini, bell peppers, eggplant, and cherry tomatoes. Cut them into bite-sized pieces, drizzle with olive oil, season with salt and pepper, and roast them in the oven until they're tender and slightly charred. Yum! Now let's talk about the pasta. You can use any kind you like, but I suggest something with ridges or tubes that will hold onto the sauce and veggies. Cook it according to the package instructions until it's al dente. Once the veggies and pasta are done, it's time to bring them together in a delicious marriage of flavors and textures. In your fanciest pasta bowl, start with a bed of the pasta, then add some of the roasted veggies on top. Drizzle with some of the juices from the roasting pan, then sprinkle with some freshly grated Parmesan cheese. For the second layer, add more pasta, more veggies, more juices, and more Parmesan. Keep layering until you have a beautiful pasta mountain that's begging to be devoured. To top it all off, I suggest throwing a handful of arugula on top for some freshness and a little peppery kick. And don't forget a few cracklings of black pepper to bring everything together. Now, let's get down to the nitty-gritty details of our ingredients and instructions. For this recipe you'll need: - a mix of zucchini, bell peppers, eggplant, and cherry tomatoes - olive oil - salt and pepper - pasta - Parmesan cheese - arugula - black pepper 1. Preheat the oven to 400 degrees F. 2. Cut the veggies into bite-sized pieces and spread them out on a baking sheet. 3. Drizzle with olive oil, season with salt and pepper, and toss to coat. 4. Roast the veggies for 20-30 minutes, until they're tender and slightly charred. 5. Cook the pasta according to the package instructions until it's al dente. 6. In a pasta bowl, layer the pasta and the roasted veggies, drizzling with the juices from the roasting pan and sprinkling with Parmesan cheese. 7. Repeat layering until you have a beautiful pasta mountain. 8. Top with arugula and black pepper and serve immediately. And that, my foodie friends, is how you make Pasta with Roasted Vegetables like a pro. Enjoy!

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