Roasted Vegetable Pasta
From cheric 15 years ago
- 30 minutes to make
- Serves 6
Add your own fave veggies to this easy, good-for-you dish. Cubed grilled chicken is great added in, if you want to add meat for a complete meal.
Ingredients
- 4 cups cauliflower florets (1 head) shopping list
- 4 cups 1-inch cubed butternut squash shopping list
- 1 red onion, coarsely chopped shopping list
- 2 medium red peppers, coarsely chopped shopping list
- 2 T olive oil shopping list
- 1 T each minced garlic and chopped fresh sage shopping list
- 1/4 tsp pepper shopping list
- 1 box (16 oz) multigrain spaghetti (like Barilla Plus) shopping list
- 1 bag (9 oz) baby spinach shopping list
- 1/4 cup grated Parmesan shopping list
How to make it
- Adjust oven racks to divide oven into thirds. Heat oven to 450. Line 2 rimmed baking sheets with foil; coat with nonstick cooking spray.
- Bring a large pot of lightly salted water to boil.
- Toss cauliflower, squash, red onion and red peppers with oil, garlic, sage and pepper. Divide vegetables onto the baking sheets. Roast 30 minutes, switching position of pans once, until vegetables are tender.
- Meanwhile, cook pasta in boiling water as package directs, reserving 1 cup pasta cooking water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, Parmesan and reserved cooking water.
- Per serving: 422 calories; 9 g fat; 71 g carb
People Who Like This Dish 4
- Good4U Perth, Canada
- bwillson Nowhere, Us
- laurij99 Nowhere, Us
- auntybea Vernon, Canada
- ronnymarcus Jerusalem, IL
- cheric Oklahoma City, OK
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auntybea
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" It was excellent "