Roasted Vegetable Pasta
You can never have too many main course recipes, so give Roasted Vegetable Pastan a try. This recipe serves 6 and costs $2.44 per serving. One serving contains 261 calories, 19g of protein, and 14g of fat. This recipe from Faithful Provisions requires grape tomatoes, zucchini, penne pasta, and white wine. A couple people made this recipe, and 28 would say it hit the spot. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is good. Try Roasted Vegetable Pasta, Roasted Vegetable Pasta, and Roasted Vegetable Pasta for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
pint grape tomatoes, washed
kosher salt and fresh ground black pepper
1 pkg mushrooms
2-3 Tablespoons olive oil
fresh grated Parmesan, as garnish
1-12 oz pkg of whole grain penne pasta, cooked according to pkg; reserve 1 cup pasta water
1 red bell pepper, quartered
1 cup shredded chicken (optional)
1 onion, cut into wedges (sweet, white or vidalia)
1/4 cup white wine (or chicken broth)
1 medium zucchini, sliced into quarters or 1/2 lengthwise
Equipment:
oven
baking sheet
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees. Place onion, zucchini, mushrooms, and peppers on a baking sheet. Drizzle with olive oil, salt and pepper. Toss to coat evenly. Roast for 15 minutes. Add cherry tomatoes (toss with oil, salt, and pepper too before putting on sheet) and cook another 15 minutes. (Cook first batch a total of 30 minutes.) Cook all veggies until caramelized, which is a light brown color. While that is in the oven, boil pasta, and be sure to save about 1 cup of pasta water to add to pasta sauce later! If you add meat to this recipe, heat it up in a large skillet over medium to low heat. Add white wine or chicken broth to deglaze and mix with meat juices. Once the veggies are removed from the oven, coarsely chop them up and put them into the skillet with the meat and any pan juices. Toss in the cooked pasta, and reserved pasta water if needed to moisten. Season to taste with salt and pepper and garnish liberally with fresh Parmesan.
Step by step:
1. Preheat oven to 400 degrees.
2. Place onion, zucchini, mushrooms, and peppers on a baking sheet.
3. Drizzle with olive oil, salt and pepper. Toss to coat evenly. Roast for 15 minutes.
4. Add cherry tomatoes (toss with oil, salt, and pepper too before putting on sheet) and cook another 15 minutes. (Cook first batch a total of 30 minutes.) Cook all veggies until caramelized, which is a light brown color. While that is in the oven, boil pasta, and be sure to save about 1 cup of pasta water to add to pasta sauce later! If you add meat to this recipe, heat it up in a large skillet over medium to low heat.
5. Add white wine or chicken broth to deglaze and mix with meat juices. Once the veggies are removed from the oven, coarsely chop them up and put them into the skillet with the meat and any pan juices. Toss in the cooked pasta, and reserved pasta water if needed to moisten. Season to taste with salt and pepper and garnish liberally with fresh Parmesan.
Nutrition Information:
covered percent of daily need
