Quick and Easy Roasted Vegetable Pasta
If you're short on time, this easy and fast pasta dish is for you!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
- 2 10-ounces packages small mushrooms I used crimini
- 3 zucchini trimmed and cut into chunks
- 2 red onions thinly sliced
- 3 cloves garlic unpeeled and left whole
- 2 tablespoons olive oil
- salt pepper
- 1 tablespoon paprika
- 1 pound pasta of your choice
- leaves good handful basil torn or fresh parsley, chopped
- ½ cup Parmesan or Romano cheese grated
Heat oven to 400f/200C
Put the vegetables and garlic into a roasting pan.
Drizzle over the oil, then season with the salt, pepper & paprika. Toss together.
Roast for 30 mins.
Meanwhile, Bring a large pot of water to a boil and cook your pasta according to the package instructions (timing it to be done around the same time as the vegetables)
Remove the garlic and place it on a separate plate. Using a spoon squash it to remove the soft garlic from the peel. Add it back to the vegetables and toss to coat with the garlic.
Cook the pasta, drain and reserve 5 or 6 tablespoons of the pasta water.
Add the pasta, water, and basil into the vegetables and toss.
Sprinkle with the grated cheese and serve.
Calories: 586kcal | Carbohydrates: 96g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 222mg | Potassium: 777mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1255IU | Vitamin C: 31.1mg | Calcium: 216mg | Iron: 2.6mg