Easy Roasted Vegetable Spaghetti
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Course
Main Course
Easy Roasted Vegetable Spaghetti
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Simple and seasonal, this fresh vegetarian dinner is perfect for weeknight suppers.
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Ingredients
- 6 spring onions
- 2 bell pepper red, orange or yellow, sweet variety
- 2 medium zucchini
- 2 medium eggplant
- 4 large cloves garlic
- 1/2 cup olive oil extra virgin
- 3 Tablespoons oregano fresh, chopped
- 1 pint cherry tomato
- 1 teaspoon salt
- 1/2 teaspoon black pepper fresh
- 1 pound whole grain spaghetti
- 1/4 cup basil fresh
- 1/2 cup Parmesan Cheese to finish, freshly grated
Instructions
- Preheat oven to 400F. Bring a large pot of salted water to a boil.
- Leaving out the tomatoes, wash all the vegetables and give them a rough chop. Really, they don't have to be pretty, just keep everything relatively uniform.
- Toss the vegetables in 1/4 cup of olive oil and the oregano. Sprinkle with salt and pepper and toss to coat.
- Roast the vegetables for 20 minutes on a large baking sheet. Add the tomatoes, toss the vegetables and redistribute on the sheet. Roast for an additional 10 minutes.
- Just after you add the tomatoes to the pan, tip the spaghetti into the boiling water. Cook for 10 minutes or according to package directions.
- Drain the pasta. Remove the vegetables from the oven and add the pasta on top. Toss everything together, along with the fresh basil and remaining 1/4 cup of olive oil.
- Serve piled high in a bowl with plenty of freshly grated Parmesan cheese.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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