Roasted Veggie Pasta

Must Try

Baked Falafel Sandwiches

This street-style falafel sandwich is herbaceous, tangy and rich. The falafel gets nice and crispy in the oven while the veggies inside keep it...

Wheat Berry Salad

Wonderfully chewy wheat berries have a nutty flavor and are great in soups, stews, and salads. This fruity salad is delicious at room temperature...

Slow-Cooker Vegetarian Chili

Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires...

Tacos de Hongo

Taco lovers: You owe it to yourselves to indulge in these delicious meatless tacos! Topped with guacamole, these crunchy tacos with a hearty mushroom...

This pasta has been our party staple for years. And we promise, you’ll be surprised by how all these average ingredients make for one awesome dish.

Ingredients

  • 1 pound pasta
  • 1/2 large red onion, sliced
  • 2 medium carrots, cut into thin matchsticks
  • 1 pint tiny tomatoes, halved
  • 1 medium zucchini, cut into thin matchsticks
  • 1 pound eggplant, skin on, cut into cubes
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons chopped fresh thyme leaves
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper

Instructions

  1. Cook the pasta according to the package directions. Drain and pour back into the pot.
  2. Preheat oven to 425°F. Grab two large Silicone or other non-stick baking sheets.
  3. In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together. Spread out on the baking sheets and then slip them into the oven.
  4. Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
  5. Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the level of the greens, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Spicy Tomato Dip

Serve this slow-cooker tomato dip warm with assorted vegetable dippers or toasted baguette slices. Ingredients Ingredient Checklist 1 (15 ounce) can no-salt-added...

Baked Falafel Sandwiches

This street-style falafel sandwich is herbaceous, tangy and rich. The falafel gets nice and crispy in the oven while the veggies inside keep it...

Wheat Berry Salad

Wonderfully chewy wheat berries have a nutty flavor and are great in soups, stews, and salads. This fruity salad is delicious at room temperature...

Slow-Cooker Vegetarian Chili

Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires...

Tacos de Hongo

Taco lovers: You owe it to yourselves to indulge in these delicious meatless tacos! Topped with guacamole, these crunchy tacos with a hearty mushroom...

More Recipes Like This

%d bloggers like this: