- 8 ounces (225g) spaghetti (use gluten-free if desired)
- 1 medium zucchini, sliced
- 1 medium red bell pepper, sliced
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Preheat your oven to 425°F (220°C). Place the sliced zucchini, red bell pepper, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly. Roast in the oven for 15-20 minutes or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, cook the spaghetti according to the package instructions until al dente. Drain the cooked spaghetti and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Cook for about 1-2 minutes until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic.
- Add the cooked spaghetti to the skillet with the garlic-infused oil. Toss the spaghetti to coat it evenly with the oil and garlic mixture.
- Add the roasted vegetables to the skillet and gently toss them with the spaghetti. Season with additional salt and pepper if needed.
- Transfer the spaghetti aglio e olio with roasted vegetables to serving plates. Garnish with freshly chopped parsley for an added pop of freshness.
- Serve the Spaghetti Aglio e Olio with Roasted Vegetables immediately and enjoy!
This delicious vegan recipe combines the simplicity of spaghetti aglio e olio with the flavorful twist of roasted vegetables. It's a satisfying and wholesome dish that celebrates the natural sweetness and tenderness of the roasted vegetables.
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