Emerald SM-AIR-1818, Manual

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ed Vegetable Pasta
Ingredients
1 o『ange pepper, large chunks
1 g『een pepper, La『ge chunks
1
『
ed peppe几Large chunks
1 zucchini, sliced in half moons
1 yellow squash, sliced in half moons
1 red onion, sliced
4 ounces brown mushrooms, halved
1 teaspoon Italian seasoning
salt and fresh ground black pepper
1 pound penne rigate or
『
igatoni, cooked
1 cup grape tomatoes, halved
弘 cup pitted Kalamata olives, halved
3 tablespoons balsamic vinegar
� cup olive oil
2 tablespoons chopped fresh basil
Method
Preheat the air f
『
yer to 380
°
F.
Place the peppers, zucchini, yellow squash, red onion and mushrooms in
a large bowl, d『izzle with a little of the olive oil and toss to coat well.
Add the Italian seasoning and season with salt and pepper. Air-fry for 12
to 15 minutes, until the vegetables a
『
e soft but not mushy. Sti
『
or shake
the basket halfway th
『
ough the cooking time to evenly roast vegetables.
Combine the cooked pasta, roasted vegetables, tomatoes and olives in a
la『ge bowl and mix well. Add the balsamic vinegar and toss. Add enough
olive oil to coat everything nicely (you may not use it all). Season with
salt and f
『
eshly ground black pepper to taste.
Ref『igerate the salad until you are ready to serve. Sti『 in the fresh basil
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