Scroll down for more vegetarian pasta recipes and recipes using oven roasted vegetables.
- 1 medium or small eggplant, chopped
- 2 small zucchini or yellow squash, chopped
- 1/2 red onion, chopped
- 8 button or crimini mushrooms, sliced
- 2 medium carrots, sliced
- 3 Tbsp good quality olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp sea salt or kosher salt
- 1/2 tsp black pepper
- 14 ounces rotini or bow-tie pasta, prepared according to package instructions
Combine all the chopped vegetables in a large bowl. Drizzle with olive oil and gently toss to evenly coat all the veggies with olive oil. Add oregano, basil, thyme, sea salt or kosher salt and pepper, and gently toss again until herbs are evenly distributed and vegetables are well coated with herbs.
When oven is heated, place all of the combined vegetables into a large casserole dish or a baking dish and cover with aluminum foil. Roast in pre-heated oven for 20 to 30 minutes, until vegetables are all tender. Larger pieces will take longer to cook, so make sure your vegetables are chopped to a relatively uniform size.
While vegetables are roasting in the oven, fill a large pot with water and bring to a boil. Add the pasta, and cook according to the package instructions.
When pasta is done cooking, drain well and place in a larger serving bowl. Add roasted vegetables, and gently toss to combine. Now wasn't that easy? Enjoy your pasta with roasted vegetables!
This is a simple pasta dish and the flavors come from the quality of the fresh vegetables and herbs, but if you find that you need a bit more flavor, add a splash of balsamic vinaigrette to the combined pasta and vegetables just before serving.
Want to try a healthier pasta? Check out these alternatives to regular white pasta to give this pasta dish a nutritional boost:
Like roasted veggies? Who doesn't! Scroll down for more recipes using roasted vegetables.