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Roasted Vegetable Pasta

They say that the greater the variety of color you have on your plate, the more nutritious it is.

Which, just so you know, is how I am able to justify this bag of Skittles I am currently eating as I type this. (Sidebar: What makes Sour Skittles so good? And why can’t I stop eating them even though I don’t have any taste buds left and can no longer feel my tongue?)

Incorporating color into our meals is something I try to do daily, even by adding a quick side dish or side salad, because it guarantees that we’re getting a good dose of vegetables and fruits. On Sunday, we had this roasted vegetable wheat pasta and it was the perfect light meatless meal to start our week!

Simply roast asparagus, squash, zuchinni, and mushrooms in the oven with some olive oil, salt, pepper, and dried herbs, then toss with whole wheat pasta and sauteed tomatoes, onions, and garlic. Garnish with percorino romano cheese and fresh parsley and give yourself a high-five (or would that just be a clap?) for being so awesome. 

Roasted Vegetable Pasta
Serves 6
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 small zucchini, halved lengthwise and sliced
  2. 1 small yellow squash, halved lengthwise and sliced
  3. 1 bunch asparagus, end trimmed and sliced into 2-inch pieces
  4. 1 pkg baby bella mushrooms, sliced
  5. 3 tbsp extra-virgin olive oil
  6. 1 small onion, diced
  7. 2 cloves garlic, minced
  8. 1 28-oz can diced tomatoes
  9. 1 cup half-and-half (optional)
  10. 1 tbsp Italian seasoning
  11. 1 tsp brown sugar
  12. 1 tsp dried oregano
  13. 1 tsp dried thyme
  14. 3/4 cup grated pecorino romano or parmesan cheese, plus more for topping
  15. 1/4 cup fresh parsley, chopped
  16. 16 oz wheat spaghetti
  17. freshly cracked black pepper
  18. kosher salt
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl, combine zuchinni, squash, and asparagus with 1 tbsp olive oil. Season with salt, pepper, oregano, and thyme. In a separate bowl, combine mushrooms with 1/2 tbsp olive oil, and season with salt and pepper. Roast the zuchinni, squash, and asparagus in the oven for about 20 minutes, adding the mushrooms 5 minutes in.
  3. While vegetables are roasting, bring a pot of salted water to a boil and cook pasta to al dente.
  4. Heat the remaining olive oil in a large pot over medium heat, then add the diced onions. Saute until tender, about 5-6 minutes, then add the garlic and saute for an additional minute or two, stirring often to prevent burning. Add the tomatoes and Italian seasoning and bring to a simmer. Simmer for 15 minutes, and then add the brown sugar and half and half, stirring well. Simmer for an additional 5 minutes and then remove from heat and stir in the cheese.
  5. Toss with wheat pasta and roasted vegetables. Season with salt and pepper, to taste, and top with cheese and fresh parsley. Serve warm.
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J

 

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