Ingredients:

  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 red bell pepper, diced into 1-inch pieces
  • 1 yellow bell pepper, diced into 1-inch pieces
  • 1 cup carrots, peeled and sliced into thin rounds
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 12 oz linguine pasta
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 lemon, zested and juiced
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Toss the sliced zucchini, bell peppers, and carrots on a rimmed sheet pan with olive oil, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer and roast for 15–20 minutes, tossing halfway through, until the edges are golden brown and slightly charred.
  4. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (1–2 minutes less than package directions).
  5. Reserve 1 cup of the cloudy pasta water before draining the pasta.
  6. In the same pot used for the pasta, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  7. Stir in the roasted vegetables and the cooked pasta.
  8. Pour in 1/2 cup of the reserved pasta water and the Parmesan cheese. Toss vigorously over medium heat for 2 minutes until a stable emulsion forms.
  9. Stir in the lemon zest, lemon juice, and chopped parsley before serving.