255 g cherry tomatoes, halved
1 head broccoli, chopped in bite sized pieces
2 bell peppers, sliced
1/2 red onion, sliced
1 1/2 cup fresh peas (or frozen)
4 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 tbsp brown sugar
salt and pepper
400g pasta of choice (I used tagliatelle)
1/4 cup butter
4 garlic cloves, minced
juice from half a lemon
2 cups heavy cream
zest from one lemon
1. Line a baking sheet with parchment paper. Combine and stir together the tomatoes, broccoli, peppers, onion, peas, olive oil, basil, oregano, sugar, and salt and pepper to taste on the baking sheet. Bake at 400 degrees for approx. 20 minutes, or until veggies are cooked to your liking.
2. Meanwhile, cook your pasta according to package directions.
3. Also meanwhile, start your sauce. Melt butter in a small pot over medium low heat, then add the garlic. Sauté with butter for about 1 minute. Then pour in the cream and lemon juice. Simmer for about 3-5 minutes.
4. Combine all the veggies, with the oils from the pan, drained and cooked pasta, and the cream sauce together, along with the lemon zest. Season with salt and pepper to taste and Enjoy!