WINTER HERB PASTA WITH ROASTED VEGETABLES

Serves 4- 6

Ingredients:

1 1/2 pounds vegetables, cut in 1-inch pieces

10 ounces bucatini or spaghetti

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 tablespoons butter

3 garlic cloves, minced

1 cup bread crumbs

1/2 cup chopped fresh parsley

Parmesan

Olive oil

Salt and Pepper

Instructions:

Toss the vegetables on a baking sheet with olive oil, salt, and pepper. Roast in a 425°F oven until tender and charred in parts, about 45 to 60 minutes.

While the vegetables roast boil a large pot of heavily salted water. Cook the bucatini until al dente.

Drain the pasta reserving 1/2 cup pasta water.

Add the rosemary and thyme to the pasta. Pour in 1/4 cup pasta water and cook over low until the pasta looks slick and the pasta water coats the noodles. Add more if needed. Remove the pan from the heat.

Add the vegetables to the pasta. Toss to combine.

In a large skillet melt the butter over medium high heat. Add the garlic and cook for 2 minutes, until golden and fragrant.

Add the bread crumbs to the pan then cook until golden, about 3 to 5 minutes, stirring often.

Add the pasta to a serving platter then cover with bread crumbs, freshly grated Parmesan and chopped fresh Italian parsley.