Roasted Vegetable Pasta
Roasted Vegetable Pasta

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted vegetable pasta. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Recipe courtesy of Food Network Kitchen. Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the Those charred bits are what make roasted vegetables so good, so even if the vegetables are. Roasted Vegetable Pasta Salad (Dairy Free, Vegan)- Simply Whisked.

Roasted Vegetable Pasta is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Roasted Vegetable Pasta is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook roasted vegetable pasta using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roasted Vegetable Pasta:
  1. Make ready 1 Large Zucchini, chopped
  2. Make ready 1 Bunch of Asparagus, trimmed and cut into 2in. pieces
  3. Get 3 tbsp olive oil, extra virgin
  4. Take 1 Salt and Pepper, to taste
  5. Prepare 1 Small Onion, diced
  6. Get 2 Cloves Garlic, thinly sliced
  7. Prepare 28 oz Can of Diced Tomatoes
  8. Get 1 cup Grated Parmesan Cheese
  9. Take 9 oz Linguine
  10. Get 1 1/2 tbsp Dried Basil (or 1/2 cup of fresh)

Toss roasted vegetables into the pasta pot along with the reserved cooking liquid, remaining olive oil, parmesan, parsley, and chili flakes. Check for seasoning and adjust accordingly before serving. This Roasted Vegetable Pasta takes a colorful medley of vegetables roasted to perfection… then tossed with warm pasta and an easy garlic-balsamic dressing! This post may contain affiliate links or sponsored content.

Steps to make Roasted Vegetable Pasta:
  1. Preheat oven to 425°F.
  2. On a rimmed baking sheet toss the zucchini and asparagus in 1 1/2T olive oil, season with salt and pepper. Roast until tender, about 20 minutes.
  3. Bring a large pot of salted water to a boil and cook linguine according to package directions.
  4. Heat the remaining olive oil in a large skillet over med. heat. Add diced onion and cook until softened, stirring occasionally. Add garlic and cook 30 more seconds. Increase the heat to med.-high, add can of tomatoes and mix. Reduce to simmer and stir occasionally for 15 minutes. Remove from heat then stir in cheese.
  5. Reserve 1/4 cup cooking water from pasta then drain. Add pasta, reserved water, and roasted vegetables to skillet. Toss to combine and then stir in basil.
  6. Top with additional cheese if so desired and ENJOY! :)

If you're looking for a quick and easy meal idea, then roasted vegetable pasta should be top of the list. This easy, vegan pasta salad recipe is fun twist on a summer classic with roasted vegetables and pasta tossed with Italian dressing and served cold. I think the vegetables still caramelize. The pasta and vegetables have a "sauce" made of only tomatoes and garlic but it tasted just fine. Combining roasted vegetables with whole peeled tomatoes and basil is the recipe for a healthier pasta sauce that doesn't Reviews for: Photos of Roasted Vegetable Pasta Sauce.

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