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.
ROASTED VEGGIE PASTA
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.
Categories Pasta & Noodles/">Pasta & Noodles
Time 40m
Number Of Ingredients 13
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.
BALSAMIC ROASTED VEGGIE AND WHITE BEAN PASTA RECIPE
It's one of those rare times when we make a pasta dish drizzled with some thick green pesto sauce and combined balsamic roasted veggies.
Provided by Lauren West
Categories Pasta Recipes
Time 35m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees F.
- Spray 2 sheet pans with cooking spray. Set aside.
- In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and 1 teaspoon salt.
- Add 2 tablespoons oil and whisk until emulsified.
- In a large bowl, add vegetables, and dressing and toss to evenly coat.
- Spread vegetables out in an even layer onto prepared sheet pans.
- Roast for 30 minutes, tossing halfway through.
- Meanwhile, bring a large pot of salted water to a boil.
- Add pasta and cook according to the package directions, reserving a little water before draining.
- Combine the cooked pasta, pesto and beans adding 2 tablespoons of the reserved water as needed, toss with the roasted veggies, 1/4 cup parmesan and toss well to coat.
- Drizzle with balsamic vinegar and top with red pepper flakes, if using.
- Serve hot, cold or at room temperature.
Nutrition Facts : Carbohydrate 90.79g, Cholesterol 5.40mg, Fat 16.99g, Fiber 15.61g, Protein 28.38g, SaturatedFat 2.92g, ServingSize 6.00, Sodium 594.55mg, Sugar 0.00, UnsaturatedFat 6.66g
ROASTED VEGETABLE PASTA
Steps:
- Preheat the oven to 425. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper. Roast until tender, about 15 minutes.
- Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add
- the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Drain and transfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesan.
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
CREAMY ROASTED VEGETABLE PASTA SALAD
A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.
Provided by Dusty
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven broiler.
- In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
- Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
- In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g
ROASTED VEGGIE PASTA
"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
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.
ROASTED VEGETABLE AND PASTA BAKE
An easy weeknight dish that makes use of seasonal vegetables and pantry items. Makes for great leftovers, too!
Provided by B-Walk
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
- 2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
- 3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
- 4. Bake for 20 minutes or until heated through. Serve with a green salad.
Nutrition Facts : Calories 415, Fat 10.6, SaturatedFat 3, Cholesterol 71.2, Sodium 172, Carbohydrate 64.9, Fiber 5, Sugar 6.8, Protein 16
PASTA WITH ROASTED VEGETABLES & BALSAMIC VINEGAR
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
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.
ROASTED VEGGIE PASTA
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
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
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