This vegetarian recipe for Quick & Easy Roasted Vegetable Pasta is a tasty and simple dish that’s perfect for busy weeknight dinners. It can also be made using a low-fat cooking spray instead of the oil which works really well for when you’re looking for a low-fat meal.
This is so delicious and easy to prepare. I make this a lot, especially when I’m watching what I eat. It’s delicious and filling without all the guilt you get with a lot of pasta dishes.
All you have to do is throw the vegetables in the oven and roast them in either olive oil or cooking spray, and when it’s done you just mash the garlic and mix in the pasta. Add a little seasoning, fresh herbs, and some grated cheese and it’s done!
It’s a fuss-free dinner that the whole family with love!
My son absolutely hates almost every pasta sauce there is, but he loves this because it’s just vegetables (which he loves) and pasta (his very favorite thing). He even eats the onions because they’re purple and he thinks they are something other than onions (shhh).
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Quick and Easy Roasted Vegetable Pasta
This vegetarian recipe for Quick & Easy Roasted Vegetable Pasta is a tasty and simple dish that's perfect for busy weeknight dinners.
Ingredients
2
10-ounces
packages small mushrooms
I used crimini
3
zucchini
trimmed and cut into chunks
2
red onions
thinly sliced
3
cloves
garlic
unpeeled and left whole
2
tablespoons
olive oil
salt
pepper
1
tablespoon
paprika
1
pound
pasta of your choice
leaves
good handful basil
torn or fresh parsley, chopped
½
cup
Parmesan or Romano cheese
grated
Instructions
Heat oven to 400f/200C
Put the vegetables and garlic into a roasting pan.
Drizzle over the oil, then season with the salt, pepper & paprika. Toss together.
Meanwhile, Bring a large pot of water to a boil and cook your pasta according to the package instructions (timing it to be done around the same time as the vegetables)
Remove the garlic and place it on a separate plate. Using a spoon squash it to remove the soft garlic from the peel. Add it back to the vegetables and toss to coat with the garlic.
Cook the pasta, drain and reserve 5 or 6 tablespoons of the pasta water.
Add the pasta, water, and basil into the vegetables and toss.
Sprinkle with the grated cheese and serve.
Nutrition Facts
Quick and Easy Roasted Vegetable Pasta
Amount Per Serving
Calories 586
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 3g
15%
Cholesterol 8mg
3%
Sodium 222mg
9%
Potassium 777mg
22%
Total Carbohydrates 96g
32%
Dietary Fiber 6g
24%
Sugars 9g
Protein 22g
44%
Vitamin A
25.1%
Vitamin C
37.7%
Calcium
21.6%
Iron
14.5%
* Percent Daily Values are based on a 2000 calorie diet.
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