Pasta with Roasted Vegetables
Roasting vegetables brings out their deep, sweet flavors and provides the perfect topping for cooked pasta. Feel free to play with this recipe and try other combinations of vegetables including asparagus, carrots, peppers, sweet potatoes, squash, and onions.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Vegetarian, Vegan, Affordable
Active time
10 minutesTotal time
30 minutesYield
6 servingsNutrition
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Ingredients
2 medium zucchini, chopped
2 cups cherry tomatoes, halved
Oil spray
Salt and pepper to taste
1 14-ounce box farfalle (preferably whole grain)
¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 400° F.
- Arrange the zucchini and tomatoes on a baking sheet and spray lightly with olive oil. Season to taste with salt and pepper. Roast for about 20 minutes, turning once with a spatula, until the zucchini is lightly browned and the tomatoes start to give off some juice.
- While the vegetables are roasting, bring a large pot of water to a boil and cook the farfalle according to the package directions. Drain and return the pasta to the pot. Add the roasted vegetables and any juices in the pan, toss, and turn out into a serving dish. Garnish with parsley, season again with salt and pepper to taste, and serve hot or at room temperature.
An Oldways recipe.
Nutrition
Calories: 94Fat: 3g
Sodium: 10.4mg
Carbohydrate: 11g
Fiber: 2g
Protein: 2g
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