Whole Grain Rotini with Roasted Zucchini & Red Bell Peppers

Good evening! 

Tonight, I made whole grain rotini with some roasted zucchini and red bell peppers and tossed all of that in a lemon & EVOO dressing.  This recipe is based off Ina Garten's recipe called "Orzo with Roasted Vegetables" - http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html. 

I have made the Ina recipe many times, and I love it.  The one I made tonight is one with fewer ingredients. 

Instead of orzo, I used whole grain rotini.  I used two zucchini instead of one eggplant.  The dressing is the same ingredients, and I didn't use any of the ingredients under "To assemble".  When I did make it like the linked recipe, I did include the feta and the basil. 

My recipe:

2 red bell peppers, cut into strips
2 zucchini, cut in half lengthwise, then into half-moons (1/2" thick)
Garlic - 4 large cloves or 5-6 small cloves, minced
3-4 tbsp EVOO
Salt
Pepper
1 tsp red pepper flakes
1 lb. Whole Grain Rotini
The zest AND juice of 2 lemons (about 1/4 cup of juice)
1/4 cup EVOO
Additional salt and pepper

Preheat the oven to 425 degrees.

Place the peppers and zucchini on a cookie sheet.  Add the garlic, EVOO, salt & pepper (to taste) and the red pepper flakes.  Toss to coat everything evenly and spread it into a single layer.  Roast in the oven for about 30 minutes.  Remove from the oven and let the veggies rest.

While the vegetables are roasting, cook the rotini according to the package directions.  Make sure you salt the water in order to add flavor to the pasta.  Add the drained pasta back into the pot. 

For the dressing, add the lemon juice and zest in a small bowl.  Whisk in the EVOO to combine.  Add some salt and pepper.  Taste the dressing and adjust seasonings. 

In the pot, add the roasted vegetables to the noodles and stir.  Pour in the dressing and stir again.  Taste for seasonings and adjust. 

Bon appetit!