Roasted Vegetable Pasta
Ingredients
The vegetables
-
4
pieces
carrots, cut into 1-inch pieces
-
2
pieces
Vidalia onions, or 1 small yellow onion, cut into 1-inch pieces
-
5
pieces
small pattypan squash, sliced in half
-
2
pieces
small zucchini, cut into 1-inch pieces
-
10
pieces
cherry tomatoes
The dressing and seasoning
-
1
tablespoon
extra-virgin olive oil, plus more for drizzling
-
1
tablespoon
sherry vinegar
-
2
cloves
garlic, minced
-
½
teaspoon
herbes de Provence
-
8
sprigs
fresh thyme, leaves
-
½
small
lemon, juice
-
pinches
red pepper flakes
-
to taste
sea salt and freshly ground black pepper
The pasta and cheese
-
1
16-ounce package
brown rice penne pasta
-
½
cup
crumbled feta cheese
-
½
cup
fresh basil leaves, plus more for garnish
Instructions
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.
- Spread the carrots and onions on one sheet, and the pattypan squash, zucchini, and tomatoes on the other.
- Drizzle both sheets with olive oil and season with salt and pepper.
- Roast the first sheet with carrots and onions for 30 to 35 minutes until tender and lightly charred.
- Roast the second sheet for 20 minutes until the squash and zucchini are golden brown and tomatoes are bursting.
- In a large bowl, combine olive oil, sherry vinegar, garlic, herbes de Provence, thyme, salt, and pepper.
- Add the roasted vegetables to the bowl and mix well.
- Cook the pasta according to package instructions until al dente, then drain and add to the bowl with vegetables.
- Gently toss in feta, basil, lemon juice, and red pepper flakes, adjusting seasoning as needed.
- Garnish with extra basil, thyme, and a drizzle of olive oil before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
15mg
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