ROASTED VEGGIE PASTA RECIPES

ROASTED VEGGIE PASTA RECIPE | FORKS OVER KNIVES

Roasted Veggie Pasta Recipe | Forks Over Knives image

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. Recipe adapted from Thug Kitchen: Party Grub Find this recipe and more in the Forks Over Knives Recipe App.

Provided by FORKSOVERKNIVES.COM

Total Time 40 minutes

Number Of Ingredients 13

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

Steps:

Cook the pasta according to the package directions. Drain and pour back into the pot.
Preheat oven to 425°F. Grab two large Silicone or other non-stick baking sheets.
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.
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.
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 greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.

ROASTED VEGGIE PASTA RECIPE | ALLRECIPES

Roasted Veggie Pasta Recipe | Allrecipes image

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

Provided by Bob McDonald

Categories World Cuisine European Italian

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 11

Ingredients

¼ pound fresh asparagus
2 red bell pepper, sliced
¼ pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
½ tomato, quartered
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
¼ cup grated Parmesan cheese
2 tablespoons tapenade

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

Nutrition Facts : Calories 456.5 calories, CarbohydrateContent 66.7 g, CholesterolContent 6.2 mg, FatContent 14.6 g, FiberContent 6.2 g, ProteinContent 16.8 g, SaturatedFatContent 3 g, SodiumContent 213.1 mg, SugarContent 7.1 g

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