Oven-Roasted Vegetable Pasta Recipe

Name: Oven-Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white balsamic vinegar; 2 tablespoons olive oil; 2 shallots finely chopped; 1 teaspoon italian seasoning Dried; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 teaspoons molasses; 2 tablespoons fresh basil thinly sliced; 2 zucchini; 1 red bell pepper; 1 green bell pepper; 2 yellow squash; 1 onion; 1/2 pound baby carrots; 8 ounces spaghetti or linguine, cooked; 1/4 cup Parmesan cheese shredded, not shaker cheese

Servings: persons

1 cup white balsamic vinegar
2 tablespoons olive oil
2 shallots finely chopped
1 teaspoon italian seasoning Dried
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons molasses
2 tablespoons fresh basil thinly sliced
2 zucchini
1 red bell pepper
1 green bell pepper
2 yellow squash
1 onion
1/2 pound baby carrots
8 ounces spaghetti or linguine, cooked
1/4 cup Parmesan cheese shredded, not shaker cheese

1
Combine first 8 ingredients in a large bowl. Set aside.
2
Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally.
3
Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400 for 45 minutes, stirring every 15 minutes.
4
Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup white balsamic vinegar, 2 tablespoons olive oil, 2 shallots finely chopped, 1 teaspoon italian seasoning Dried, and more.

Yes, Oven-Roasted Vegetable Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Vegetable Pasta

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