1/4 onion, sliced into 1/8" pieces 2 garlic cloves, minced 1 red bell pepper, roasted, seeded and cut into 1" pieces 1 yellow bell pepper, roasted, seeded and cut into 1" pieces 1 zucchini, quartered lengthwise and cut into 1" slices 1/2 cup fresh basil leaves 1 Tablespoon extra-virgin olive oil Salt Freshly ground black pepper
3 cups hot cooked gf penne (about 6 ounces uncooked tube-shaped pasta) 1 Tablespoon unsalted butter 1/4 cup parmigiano-reggiano, grated
In a large bowl toss onions, garlic, bell peppers, and zucchini with olive oil.
Heat a large skillet over high heat. Place coated vegetables in skillet and cook, turning occasionally until vegetables begin to caramelize. Vegetables should be dark brown, but not burnt in areas. When tender and caramelized, remove from heat and toss with fresh basil leaves. Salt and pepper to taste.
Meanwhile place hot, cooked gf penne in a bowl and toss with unsalted butter. Toss vegetables into pasta to combine. Top with freshly grated parmesan.
Roast peppers before hand. Cover and refrigerate until ready to use.