You know a recipe is a keeper when your family wake up the next morning and they’re still talking about how good dinner was last night! The roasted vegetable liquid combined with pasta cooking water and Parmesan cheese creates a simple, but perfect sauce. If you prefer not to use the Parmesan cheese, simply leave it out or sprinkle in a couple of tablespoons of nutritional yeast in its place.
Rotini with Roasted Summer Vegetables
- 1 box (1 pound) rotini
- Fine salt
- 1/2 recipe Roasted Summer Vegetables
- 1/2 cup grated Parmesan cheese, preferably Parmigiano Reggiano, plus extra for topping
- 1/2 cup chopped fresh basil leaves
- Bring 2 quarts of water and 1 tablespoon salt to boil in a large pot. Add rotini; cook, stirring frequently and using package cooking times as a guide, until al dente. Reserving 1/2 cup cooking water, drain pasta and return to pot. Add vegetables, cheese, basil, and the pasta cooking liquid; toss to coat. Serve, with additional cheese, if you like.