INGREDIENTS 2 red bell peppers 2 zucchini 2 vegetable marrows Mushrooms 1 onion 1/4 cup of olive oil 1 teaspoon of fine salt 1 teaspoon of ground black pepper 1 tablespoon of herbes de Provence or Italian seasoning 450 g of penne pasta 3 cups of Marinara sauce 1 cup of grated cheese 1/2 cup of grated smoked Mozzarella 1/2 cup of frozen peas 1/4 cup of grated Parmesan for the sauce and 1/3 cup for garnishing 2 tablespoons of butter PREPARATION 1. Preheat the oven to 230°C. Slice the pepper into stripes and the onion into half-moons. Cut the zucchini and marrows into cubes. Lay the pepper, zucchini, marrows, onion and mushrooms on a baking tray. Add the olive oil and mix together. 2. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and herbs and bake for 15 minutes until they get soft. 3. Boil the penne for 6 minutes until it turns al dente. Drain the water. 4. Combine the penne, roasted vegetables, Marinara sauce, cheese, peas, 1/2 ...
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