Pasta tossed with summer fresh vegetables including zucchini, grape tomatoes, onions, garlic and capers that have been roasted in olive oil with Parmesan cheese and Japanese panko crumbs. A 30-minute meal perfect for a busy weeknight.
The veggies are roasted for twenty minutes giving you just enough time to cook the pasta. [Read the Recipe…]
If you're lucky enough to have leftover mashed potatoes (maybe you could make extra and hide them so your family doesn't devour them all!) you can … Read the Recipe -->