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Slow Roasted Veggie Pasta

Slow-roasted veggie pasta in a healthy pasta dish loaded with fresh garden slow-roasted veggies, garlic, olive oil/butter sauce topped with shaved parmesan cheese, toasted pine nuts and fresh basil.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 -6 servings
Calories: 359 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

ROASTED VEGGIES
  • 1 pint of grape or cherry tomatoes all one color or multi-colored, washed, whole
  • 3 bell peppers red, orange, yellow, washed & sliced
  • 1 sweet onion or red, sliced
  • 1-2 zucchini washed and sliced
  • 1-2 summer squash washed and sliced
  • 1 medium bulb garlic top sliced off to expose cloves
OLIVE OIL-BUTTER GARLIC SAUCE
  • 1/4 cup olive oil plus a few tablespoons more for covering the veggies
  • 1-2 tablespoons butter
  • 2-4 cloves garlic chopped
  • Kosher salt to taste
GARNISH
  • 1/8 cup pine nuts
  • Toss in some baby mozzarella balls optional
  • Sprinkle with Shaved or grated parmesan
  • fresh basil chopped and sprinkled over top
OPTIONAL ADD-INS
  • 1 pint mushrooms washed and sliced
  • 3-5 stalks asparagus
  • 1 eggplant washed and cubed
  • 1 16 oz can artichoke hearts in brine, halved

Instructions

    Cup of Yum
  1. Preheat oven to 400°. Line 2 cookie sheets with parchment paper.
  2. Wash & dry vegetables well, cutting into bite size pieces.Toss cut veggies into large bowl, drizzle with olive oil and sprinkle with sea salt. Slice off top of garlic bulb and add to pan of veggies, sprinkle with olive oil and sea salt. Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done, though we like ours a bit roastier.
  3. To keep warm while waiting to assemble, keep veggies in oven at 200°F until ready. Squeeze (from bottom) garlic bulb until desired number of garlic cloves pop out, use whole in pasta or chop and add to roasted veggies. Heat a small pan over medium heat and toss in pine nuts, shake around (don't leave them) until they are golden brown, remove from heat)
  4. Approximately 15 minutes before vegetables are done, prepare pasta of choice by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). While pasta is boiling, heat a separate pan with 1/4 cup of olive oil and place in butter as well, toss in garlic and heat until golden. Remove from heat. Once pasta is al dente, drain and pour pasta into a large serving bowl.
  5. Place a small amount of veggies in bottom of pasta bowl or plate. Arrange pasta on top of roasted veggies and drizzle a little of the oil butter garlic sauce. Add additional veggies, pour rest of the oil/butter sauce on top. Season with sea salt, fresh chopped basil, pine nuts and baby mozzarella if desired. Serve immediately.

Notes

  • CHANGE IT UP
  • * Add cooked sliced Italian sausage, chicken or Kielbasa
  • * Mozzarella Pearls (also called; baby mozzarella balls, Ciliegine)
  • * Sun-Dried Tomatoes
  • * A tablespoon or two of Pesto, drizzled on top (yummy!)
  •  

Nutrition Information

Serving 1serving Calories 359kcal (18%) Carbohydrates 49g (16%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 11g Cholesterol 15mg (5%) Sodium 412mg (17%) Fiber 13g (52%) Sugar 24g (48%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 359

% Daily Value*

Serving 1serving
Calories 359kcal 18%
Carbohydrates 49g 16%
Protein 10g 20%
Fat 18g 28%
Saturated Fat 5g 25%
Polyunsaturated Fat 11g 65%
Cholesterol 15mg 5%
Sodium 412mg 17%
Fiber 13g 52%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.