1 large yellow capsicum/pepper, cut into bite size chunks
12 asparagus spears, cut into bite size chunks
1 cup cherry tomatoes
3 small garlic cloves, minced
1 large lemon, juiced and zest
1 tablespoon capers (optional)
6 tablespoons extra virgin olive oil
1/2 freshly grated parmesan cheese
Sea salt and black pepper to taste
Bring a pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until cooked (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add half the parmesan cheese, half the minced garlic, lemon zest and toss to combine. Season to taste with sea salt and black pepper. Keep warm.
Pre heat oven to 450 F.
In a large baking sheet toss capsicum/pepper and asparagus in 3 tablespoons of extra virgin olive oil, half the minced garlic and lemon juice. Season with sea salt and black pepper. Roast for about 5 to 6 minutes (don't over cook!). Turn oven off and add the cherry tomatoes and capers. Give it a quick toss and and leave to sit in the oven for a further 3 minutes or more to warm the tomatoes and capers through.
In a large serving bowl. Combine spaghetti and roasted vegetables. Season to taste with sea salt and black pepper. Sprinkle with parmesan cheese. Drizzle extra olive oil all over the top and enjoy!
1 comment:
looks great!
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