Pasta With Roasted Vegetables 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.

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE



Mediterranean Roasted Vegetable Pasta Recipe image

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

12 oz penne pasta ((see note 1))
1 zucchini
1 large red onion
1 red bell pepper
1 yellow bell pepper
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1/4 cup parmesan (- grated)
1 garlic clove (- minced)
1 tsp dried Italian herbs
1/2 tsp salt
1/2 tsp pepper
additional parmesan
Fresh oregano (- for garnish)

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

ROASTED VEGGIE PASTA



Roasted Veggie Pasta image

"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

4 small zucchini, halved lengthwise and cut into 1-inch slices
2 large onions, cut into wedges
2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices
2 large sweet yellow peppers, cut into 1-inch pieces
1 cup fresh baby carrots, halved lengthwise
2 tablespoons olive oil
3-1/2 cups uncooked fusilli pasta
2 cups shredded fontina cheese
1-1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 263 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 273mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL



Pasta with Roasted Summer Vegetables and Basil image

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

4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
2 pints grape or cherry tomatoes
2 red onions, halved lengthwise and sliced 1/2 inch thick
4 garlic cloves, crushed
1/4 cup olive oil
Coarse salt and freshly ground pepper
8 ounces short pasta shape, such as campanelle or fusilli
2 tablespoons unsalted butter
1/2 cup finely grated parmesan cheese, plus more for serving
1 cup firmly packed torn fresh basil leaves

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

ROASTED VEGGIE PASTA



Roasted Veggie Pasta 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 Recipes     European     Italian

Time 30m

Yield 3

Number Of Ingredients 11

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, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g

PASTA WITH FRESH VEGETABLES



Pasta with Fresh Vegetables image

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Zucchini, bell pepper and onion combine to create a delicious medley of flavor and color in this healthy vegetable pasta dish.

Provided by EatingWell Test Kitchen

Categories     Healthy Spaghetti Recipes

Time 35m

Number Of Ingredients 10

1 medium zucchini, diced
1 red or yellow bell pepper, seeded and diced
1 large onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
Salt & freshly ground pepper, to taste
2 large tomatoes, chopped
¼ cup chopped fresh basil
2 cloves garlic, minced
12 ounces whole-wheat pasta
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
  • Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
  • Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
  • Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 50.4 g, Cholesterol 11.1 mg, Fat 8.4 g, Fiber 8.7 g, Protein 11.6 g, SaturatedFat 2.7 g, Sodium 223.8 mg, Sugar 6.8 g

PASTA WITH ROASTED VEGETABLES & BALSAMIC VINEGAR



Pasta With Roasted Vegetables & Balsamic Vinegar image

Make and share this Pasta With Roasted Vegetables & Balsamic Vinegar recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch scallion, cut into 1 inch strips
1 red bell pepper, chopped
1 zucchini, chopped
4 tomatoes, seeded and diced
3 cloves garlic, minced
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 lb bow tie pasta

Steps:

  • Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.
  • Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
  • Cook pasta in boiling water according to package directions.
  • Drain hot cooked pasta and toss with vegetables and serve.

PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL



Pasta with Roasted Vegetables, Tomatoes and Basil image

Provided by Lynda Hotch Balslev

Categories     Pasta     Tomato     Vegetable     Vegetarian     Basil     Eggplant     Bell Pepper     Butternut Squash     Healthy     Bon Appétit     Switzerland

Yield Serves 6 to 8

Number Of Ingredients 12

Nonstick vegetable oil spray
2 red bell peppers, cut into 1/2-inch pieces
1 medium eggplant, unpeeled, cut into 1/2-inch pieces
1 large yellow crookneck squash, cut into 1/2-inch pieces
1 1/2 cups 1/2-inch pieces peeled butternut squash
4 tablespoons olive oil
1 pound penne pasta
2 medium tomatoes, cored, seeded, diced
1/2 cup chopped fresh basil or 1 1/2 teaspoons dried
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
  • Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH



Pasta with Roasted Vegetables and Garlic Broth image

Provided by Susan Springob

Categories     Garlic     Onion     Pasta     Roast     Quick & Easy     Dinner     Fennel     Carrot     Summer     Bon Appétit     South Carolina     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips
1 small fennel bulb, trimmed, cut into 1/2-inch strips
1 red onion, cut into 1/2-inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth
2 cups grated Parmesan cheese
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked

Steps:

  • Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
  • Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
  • Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

PASTA WITH ROASTED VEGETABLES AND BACON



Pasta with Roasted Vegetables and Bacon image

Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 ounces bacon, preferably slab, chopped
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 small onion, thinly sliced
1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
Coarse salt and freshly ground pepper
8 ounces orecchiette
3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
1/2 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
  • Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
  • Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

PASTA WITH ROASTED VEGETABLES AND CREAM CHEESE



Pasta With Roasted Vegetables and Cream Cheese image

I was trying to make something easy for dinner and use up some things in the fridge. This is what I came up with and it actually turned out pretty well.

Provided by Jmommy209

Categories     < 60 Mins

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

1 green pepper
1 red pepper
1 orange bell pepper
1 onion
6 small carrots
4 garlic cloves
1 teaspoon dried basil
salt
pepper
1 tablespoon olive oil
3 tablespoons butter
3/4 lb turkey bacon
1/4 cup cream
5 ounces cream cheese
3/4 cup parmesan cheese
1/2 lb pasta

Steps:

  • Slice peppers, onion and carrots.
  • Toss with garlic, olive oil, salt, pepper and basil.
  • Roast in a 375 degree oven for 45 min.
  • Remove and set aside to cool.
  • Boil pasta until al dente, drain (reserve 1/4 cup cooking water), set aside.
  • In a large pan, melt butter, add bacon and cook until browned - 6 minutes or so.
  • Add cream cheese, cream and roasted vegetables, stir until cream cheese is almost melted.
  • Add pasta and parmesan.
  • Stir together.

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From thelemonbowl.com


ROASTED VEGETABLE PASTA PRIMAVERA RECIPE - TALKING MEALS
2021-05-13 Using the same pasta pot on Medium-Low heat, add the olive oil, garlic, and halved tomatoes. Sautee for 4-5 minutes, stirring so the garlic doesn’t burn. Add the half and half and the reserved cup of pasta water, then stir to combine. Turn the heat off. With pot removed from the heat, add the pasta and stir to combine.
From talkingmeals.com


VEGAN PASTA PRIMAVERA WITH ROASTED VEGETABLES
2019-08-20 Reserve 1 cup starchy cooking pasta liquid that will form the sauce. Drain the Pasta. In a pan heat up butter and cooking oil. Once warm, add in minced garlic and cook for a minute on low heat. Now add in the pasta to the pan. Stir in the roasted vegetables into the pasta along with reserved cooking liquid, vegan parmesan, fresh basil, lemon ...
From carveyourcraving.com


ROASTED VEGETABLE PASTA RECIPE | MYRECIPES
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Combine mushrooms and next 5 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes; turn vegetables over.
From myrecipes.com


PASTA WITH ROASTED VEGETABLES - LYNN'S KITCHEN ADVENTURES
Instructions. Preheat oven to 425 degrees. Place 6 cups of vegetables and sausage on a baking sheet. In a small bowl combine oil, seasoning, and salt. Drizzle over vegetables and stir to coat well. Bake for 12-14 minutes. Remove from oven and add tomatoes.
From lynnskitchenadventures.com


ROASTED VEGGIE PASTA WITH FETA - RECIPE REVIEW BY THE HUNGRY …
2022-07-05 Pasta twists and roasted vegetables are enveloped in a creamy, pungent feta sauce. It was delicious freshly made and cold as leftovers, making this ideal for meal-prep and make-ahead meals. Roasting the veggies did take a little longer than the time listed, but this recipe was still pretty quick at 33 minutes total. Making it went smoothly, and the instructions …
From hungrypinner.com


ROASTED VEGETABLE PASTA PRIMAVERA - THE SKINNYISH DISH
2021-10-30 In a large skillet heat 1 tsp of olive oil. Cook about 6 cloves of minced (or pressed garlic) until fragrant. Add in 2 cups water and plain unsweetened almond milk, 2 tbsp chicken better than bouillon and 12 ounces dry rotini pasta. Bring to a boil and then reduce to a simmer.
From theskinnyishdish.com


VEGETABLE PASTA BAKE RECIPE - BBC FOOD
Method. Preheat the oven to 190C/170C Fan/Gas 5. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in …
From bbc.co.uk


ROASTED VEGETABLE PASTA WITH CASHEW PESTO | AMBITIOUS KITCHEN
2022-03-29 Instructions. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste. Toss together to coat the veggies, then spread out evenly on each pan.
From ambitiouskitchen.com


ROASTED VEGGIE PASTA RECIPE | FORKS OVER KNIVES
2015-10-19 Instructions. 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.
From forksoverknives.com


SUMMER PASTA PRIMAVERA - ONCE UPON A CHEF
2022-06-21 Roast for 5 minutes more, until the zucchini and corn are tender-crisp. Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well ...
From onceuponachef.com


PASTA PRIMAVERA WITH ROASTED VEGETABLES - LITTLE BROKEN
2018-04-25 Vegetables. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside. In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a …
From littlebroken.com


GIADA’S PASTA PRIMAVERA WITH ROASTED VEGETABLES | GIADZY
2020-03-27 Preheat the oven to 450 degrees F. On two large baking sheets, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after ...
From giadzy.com


16 SUMMER PASTA SALAD RECIPES — THE MOM 100
2022-07-06 Leftover cooked vegetables, half a zucchini, part of a pint of cherry tomatoes, extra roasted or grilled chicken, chopped onions or a handful of sugar snap peas from a stir fry. Into the cooled pasta they go. Pasta Salad Dressing. As for a dressing, you can stick with a very simple olive oil or mayo based dressing, or you can use some leftover vinaigrette, maybe softened …
From themom100.com


EASY BAKED FETA PASTA WITH ROASTED VEGETABLES
2021-11-22 Preheat the oven to 375. Place the feta in the center of a large baking dish. put the chopped vegetables all around the feta. Pour the olive oil on top of the feta. sprinkle the seasoning on the dish. Bake at 375 for about 30 minutes or until warm and bubbly. Once it is done, stir the feta into the roasted vegetables – this will make an ...
From homesteadingandhungry.com


PASTA WITH ROASTED SUMMER VEGETABLES RECIPE - RECIPES.NET
2022-03-21 Preheat the oven to 450 degrees F. Line a baking sheet with heavy duty aluminum foil. Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the ...
From recipes.net


VEGAN PASTA PRIMAVERA WITH ROASTED VEGGIES - MINIMALIST BAKER …
Preheat the oven to 425 F (218 C) and line two large baking sheets with parchment paper. Divide the onion, tomatoes, fresh veggies (cut into bite-sized pieces), and chickpeas between the baking sheets. Add 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp black pepper to each baking sheet. Mix well to evenly coat the vegetables.
From minimalistbaker.com


LEMON & THYME ROASTED VEGETABLES WITH PASTA RECIPE | LAND …
STEP 1. Heat oven to 400°F. Combine 2 tablespoons melted Butter with Olive Oil & Sea Salt, thyme, garlic and salt in bowl. STEP 2. Place vegetables in 13x9-inch baking pan. Spoon garlic mixture over vegetables; toss well to coat. Cover pan with aluminum foil. STEP 3. Bake, stirring occasionally, 25 minutes.
From landolakes.com


PASTA WITH ROASTED VEGETABLES - COMFORTABLE FOOD
2013-03-11 This easy pasta recipe is so wonderfully simple and delicious - it's quick too - it can go from the grocery bag to the table in about 30 minutes, perfect for a busy night. Roasting the vegetables gives them so much more flavor than cooking them on the stove. I like things spicy, so I always add a lot of crushed red pepper to this dish, but if ...
From comfortablefood.com


ROASTED VEGETABLE PASTA - HEALTHY LITTLE FOODIES
2021-03-16 Preheat the oven to 200°C/400°F and line 2 large baking sheets with baking/parchment paper. Place the carrots and onions on the first sheet and the zucchini, bell pepper, asparagus and tomatoes on the other. Drizzle both sheets of vegetables with 2 tbsp of the olive oil (split between both sheets) and sprinkle over the Italian herbs.
From healthylittlefoodies.com


12 VEGETABLE PASTA DINNERS | ALLRECIPES
2021-02-18 12 Vegetable Pasta Dinners. Eating your daily veggies becomes an easier task when pasta is involved. Whether it's rotini, spaghetti, or sheets of lasagna, pairing any vegetable with pasta's carb-y goodness is always a successful idea. With our 12 vegetable pasta recipes you can whip up a bowl of noodles with roasted zucchini and mushrooms ...
From allrecipes.com


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