Roasted Vegetable Pasta
User Reviews
5
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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
4 to 6
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Course
Main Course
Roasted Vegetable Pasta
Description
Roasted Vegetable Pasta uses a mix of carrots, onions, pattypan squash, zucchini, and cherry tomatoes roasted separately to achieve optimal tenderness and browning. The carrots and onions roast longer until caramelized, while the summer squashes and tomatoes are roasted until lightly browned and bursting.
The roasted vegetables are dressed with olive oil, sherry vinegar, garlic, herbes de Provence, thyme, sea salt, and pepper, infusing additional herbaceous and slightly tangy notes. Cooked brown rice penne is then combined with the vegetables, and crumbled feta cheese adds a salty creaminess. Fresh basil leaves and lemon juice brighten the dish further, while red pepper flakes introduce a mild heat.
This pasta serves well as a satisfying vegetarian main or side dish featuring seasonal vegetables and a pleasing balance of textures from tender pasta and roasted produce to crumbly cheese.
Ingredients
- 4 carrot cut into 1-inch pieces
- 2 onions or 1 small yellow onion, cut into 1-inch pieces, Vidalia
- 5 pattypan squash sliced in half, small
- 2 zucchini cut into 1-inch pieces, small
- 10 cherry tomato
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon sherry vinegar
- 2 garlic minced, cloves
- ½ teaspoon herbes de provence
- thyme leaves plus more for garnish, from 8 sprigs, fresh
- 1 (16-ounce) package brown rice penne pasta
- ½ cup feta cheese crumbled
- ½ cup basil plus more for garnish, fresh leaves
- lemon juice plus more if desired, from ½ small lemon
- red pepper flakes
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and sprinkle with salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes, or until the onions are tender and lightly charred and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
- In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
- Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
- Add the feta, basil, lemon juice, and pinches of red pepper flakes and gently toss. Season to taste with more salt, pepper, and lemon juice, as desired.
- Garnish with more basil and thyme and a generous drizzle of olive oil.
User Reviews
Overall Rating
5
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