This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). Christopher Testani for The New York Times ...

Learn how to make Pasta With Roasted Vegetables and crumbled fresh cheese, a yummy and quick Italian recipe by Anushruti. Update on Arizona's vote count, Senate race and abortion ballot measure F ...

Roast the Vegetables. Line two baking sheets with parchment paper. Place the red onion, red and yellow bell peppers, and ...

Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

Preheat the oven to 190C/170C Fan/Gas 5. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 ...