ROASTED VEGETABLE PASTA
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
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.
MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE
This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 40m
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 230ºC/450°F.
- Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
- Cut the bell peppers into 1/2 inch pieces.
- Peel the onion and then cut into thick wedges.
- Pour the olive oil, salt, and pepper into a large roasting tin.
- Add in all the chopped veg and stir well until everything is well coated.
- Roasted for 30 minutes until slightly charred and tender.
- Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
- Whilst the veg is roasting bring a large pan of water to the boil.
- Salt it well and add the pasta.
- Cook as per the packet until al-dente.
- Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
- Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
- Remove the veg from the oven and empty the veg and any oil over the drained pasta.
- Pour over the sauce and stir everything until well combined. You can add more cooking water if
- Serve sprinkled with some fresh oregano and more parmesan if desired.
Nutrition Facts : Calories 561 kcal, Carbohydrate 72 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 984 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
PASTA SHELLS WITH ROASTED VEGETABLES
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
- Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
- Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.
PASTA TART WITH ROASTED SEASONAL VEGETABLES
Provided by Marian Burros
Categories dinner, casseroles, pastas, main course
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- In a large pot, cook the pasta until it is al dente. Drain and rinse.
- Cut pasta into three 9-inch circles to fit into a 9-inch removable bottom tart pan. Brush with olive oil; set aside.
- Preheat oven to 350 degrees.
- Scrub eggplant; do not peel. Slice into 1/4-inch thick rounds and arrange in single layer in a baking dish.
- Heat 2 tablespoons of the olive oil and saute mushrooms until lightly golden brown. Season with salt and pepper. Set aside.
- Add the remaining 2 tablespoons of oil to pan and saute onions and garlic until soft and golden but not brown. Season with salt and pepper, thyme, oregano and pepper flakes.
- Gently stir in mushrooms.
- Place mixture evenly over the eggplant rounds and bake at 350 degrees for about 30 minutes, until eggplant is very soft and onion mixture is lightly browned. Check occasionally so onions do not burn. If they brown too rapidly, cover pan with foil.
- Coarsely chop roasted eggplant rounds and stir them.
- Roast peppers either under broiler or over open flame until the skins are charred.
- Place hot peppers in plastic bag and allow to sweat, making skin easier to remove.
- Peel peppers, cut in half, remove seeds and stems. Try to clean peppers without running them under water, which removes some of the flavor.
- Toss peppers with salt, pepper and 1 tablespoon oil and cut into julienne strips.
- Stir in tomatoes and basil.
- Arrange one of pasta circles in bottom of tart pan.
- Arrange a layer of eggplant-mushroom mixture on pasta, and cover with second pasta circle. Arrange pepper mixture evenly over second circle and top with remaining circle.
- Wrap tart in plastic and place in a baking dish. Place another tart pan or skillet on top of wrapped tart and place a sack of flour or something similar in it to weigh down. Refrigerate for 3 hours or overnight.
- To serve, slice while still cold, then allow to return to room temperature - about one hour. Decorate with basil leaves and sprinkle with pine nuts.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 667 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA WITH ROASTED VEGETABLES
Make and share this Pasta With Roasted Vegetables recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 475 degrees.
- Chop vegetables into 1 inch chunks; season with salt and pepper.
- Pour olive oil and chopped garlic over vegetables.
- Roast for 35 minutes.
- Scrape vegetables into sauce pan, add tomatoe sauce, and heat.
- Cook pasta until al dente.
- Serve hot and sprinkle with chopped basil and parmesan on top.
Nutrition Facts : Calories 639.5, Fat 16.9, SaturatedFat 2.4, Sodium 424.4, Carbohydrate 115.5, Fiber 21.6, Sugar 14.4, Protein 13.9
PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
- Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.
Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g
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