Mediterranean Veggie Pasta Toss

Where every forkful is a burst of color and flavor. Grab your fork and dive in!

1 lb. box rotini pasta, cooked according to package instructions

1 large or 2 small yellow squash, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1/4 purple onion, diced

1/4 cup extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon parsley

1/2 teaspoon oregano

1. Heat oven to 425°F.

2. Toss the diced veggies with the olive oil

and spices and place on a baking sheet.

3. Roast at 425°F for 30 minutes.

4. Combine the cooked pasta and roasted

veggies in a serving bowl.

5. Serve at room temperature.

6. Enjoy!

Recipe by Yocheved Shvarzblat

Featured in Whisk by Ami Magazine

Photo by Sruly Fryde

Ingredients sponsored by Evergreen Kosher