Recipe

Roasted Vegetable Pasta Recipe

	Cheric / All my dishes 1 year, 6 months ago 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. Prep:20m Cook:30m Servings:6	Cheric
	roasted vegetable pasta

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Ingredients

4 cups cauliflower florets (1 head)

4 cups 1-inch cubed butternut squash

1 red onion, coarsely chopped

2 medium red peppers, coarsely chopped

2 T olive oil

1 T each minced garlic and chopped fresh sage

1/4 tsp pepper

1 box (16 oz) multigrain spaghetti (like Barilla Plus)

1 bag (9 oz) baby spinach

1/4 cup grated Parmesan

Directions

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

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