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
1 pound gemelli pasta
Salt, to flavor water

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 oven 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 oven 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 an 8 quart 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.

Pour pasta into serving dish, sprinkle with lemon zest and 2 tablespoons of cheese.

Serve and enjoy!

Recipe printed from
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