Best Mixed Roasted Vegetables And Pasta Recipes

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ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.

Provided by Jeanine Donofrio

Categories     Main dish

Time 45m

Number Of Ingredients 16

4 carrots (cut into 1-inch pieces)
2 Vidalia onions (or 1 small yellow onion, cut into 1-inch pieces)
5 small pattypan squash (sliced in half)
2 small zucchini (cut into 1-inch pieces)
10 cherry tomatoes
1 tablespoon extra-virgin olive oil (more for drizzling)
1 tablespoon sherry vinegar
2 garlic cloves (minced)
½ teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme (more for garnish)
1 16-ounce package brown rice penne pasta
½ cup crumbled feta cheese
½ cup fresh basil (more for garnish)
Juice of ½ small lemon (more if desired)
Pinches of red pepper flakes
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
  • In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
  • Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
  • Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
  • Garnish with more fresh herbs and a generous drizzle of olive oil.

MIXED ROASTED VEGETABLES AND PASTA



Mixed Roasted Vegetables and Pasta image

Looking for an easy to make veggie dinner? Then check out this delicious vegetable and pasta casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

1 medium green or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz whole mushrooms
1/3 cup chopped fresh or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked cavatappi or gemelli pasta
2 medium tomatoes, seeded and cut into 2-inch pieces
1 bag (8 oz) shredded Italian-style four-cheese blend (2 cups)

Steps:

  • Heat oven to 450°F.
  • In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
  • In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
  • Meanwhile, cook and drain pasta as directed on package.
  • Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.

Nutrition Facts : Calories 370, Carbohydrate 41 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 5 g, TransFat 0 g

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