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Ingredients:
1 yellow squash
2-3 large carrots
1 green bell pepper
2 cloves garlic
1 Tbsp olive oil
1 Tbsp butter
The juice and zest of 1 lemon
1/2 cup grated parmesean
1/2 lb pasta of your choice
Salt and pepper, to taste
1/2 tsp smoked paprika


Directions:
Slice vegetables, remove seeds from squash, and place in the basket of an air fryer. Coat lightly with oil so seasoning sticks and season with salt, pepper and paprika. Air fry for 15 min at 370F, tossing halfway so they cook evenly. You can also roast this in the oven at 400F for 30 min.

While vegetables roast, bring a large pot of salted water to a rolling boil and cook pasta 1-2 min shy of the package instructions. Reserve 1/2 cup of the pasta water before draining.

In a large pan melt the butter and olive oil together and sauté garlic until fragrant. Add in pasta, water, lemon juice and nearly all of the Parmesan. Toss until a sauce forms and coats the pasta. Add in roasted vegetables and lemon zest. Toss and top with remaining Parmesan.


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