Lemon Roasted Vegetable Pasta

Happy Tuesday Slow Roasters and welcome to Simply Delicious! Today I would like to share with you a new twist on an old classic kesukaane. Apparently the Roasted Vegetable Penne Pasta is quite popular around here (twice as popular as the #2 recipe). So, after my amazing lemon scavenger hunt with Chad this weekend I decided to work on a Lemon Roasted Vegetable Pasta for you.

Do you see those beautiful lemons? Hiding on the inside of the tree and on top of the branches! Well, we picked that tree clean and have 3 lemon recipes this week and more next week. I am so excited to share these with you. We have many trees on our property. I have Seville Orange trees, a plum tree and this lone lemon tree. The lemon tree is my absolute kesukaane. I do have a love of lemons (have you seen my lemon Pinterest pin board?).

The flavors are bursting from this dish; with triple the lemon flavor from roasted lemons, fresh lemon juice and lemon zest along with the nutty flavor of the cheese and the roasted vegetables, your mouth will thank you!!!

Buon Appetito!

Triple Lemon Roasted Vegetables with Gemelli Pasta

1 eggplant, cut into 1/2" bite sized pieces

2 zucchini, cut into 1/2" bite sized pieces

4 medium tomatoes, cut into 1/2" bite sized pieces (3 cups chopped)

10 small orange bell peppers, cut into 1/2" bite sized pieces (3 cups chopped)

1 lemon, cut into 1/8 slices

Extra Virgin Olive Oil Spray (propellant free)

Kosher salt

Pepper

1 pound gemelli pasta

Salt, to flavor water

Sauce

2 lemons juiced and zested (about 1/4 cup juice and 2 tablespoons zest)

¼ cup extra virgin olive oil

1 cup +2 tablespoons grated Pecorino Romano cheese (divided)

1/2 cup reserved pasta water

Preheat panggangan to 425°. Line 2 baking sheets with parchment paper.

Divide vegetables between trays. Spritz with extra virgin olive oil spray and sprinkle with salt and pepper. Squeeze lemon slices over vegetables and place 4 on each pan. Toss and place pans in the panggangan on the 2nd rack from top and the 2nd rack from the bottom. Bake for 40 minutes, rotating pans (top to bottom) and flipping vegetables half way through cooking time.

After you rotate the pans and flip the vegetables, bring a large pot of water to a boil. Add a handful of salt and pasta. Cook until al dente. Reserve 1 cup of pasta water. Drain remaining pasta.

Pour pasta back into pot. Remove roasted vegetables from oven. Carefully squeeze any remaining lemon juice from the HOT roasted lemons and toss lemons. Add hot roasted vegetables on top of pasta. Stir to combine. Add 1 cup cheese and stir (this will allow the cheese to melt immediately). Add olive oil, 1/4 cup lemon juice to pasta. Stir well to combine. Add as much pasta water as necessary to help make the sauce for the pasta.