Roasted Vegetable Pasta Recipe

Name: Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces whole wheat rotini pasta, uncooked; 1 large eggplant, cut and trimmed into 1 inch pieces; 1 red bell pepper, cut into 1 inch slices; 1 medium zucchini, halved and cut into 3/4 inch slices; 1 yellow squash, halved and cut into 3/4 inch slices; 1 small carrot, peeled and cut into half inch pieces; 2 roma tomatoes, cut into eights; 2 medium shallots, quartered; 2 garlic cloves, quartered; 1 teaspoon dried basil; 4 tablespoons olive oil, divided; 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Servings: persons

8 ounces whole wheat rotini pasta, uncooked
1 large eggplant, cut and trimmed into 1 inch pieces
1 red bell pepper, cut into 1 inch slices
1 medium zucchini, halved and cut into 3/4 inch slices
1 yellow squash, halved and cut into 3/4 inch slices
1 small carrot, peeled and cut into half inch pieces
2 roma tomatoes, cut into eights
2 medium shallots, quartered
2 garlic cloves, quartered
1 teaspoon dried basil
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

1
Preheat oven to 425.
2
cook rotini according to package directions. rinse in cold water; drain.
3
in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
4
spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
5
in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
6
season to taste with salt and pepper.
7
serve at room temperature or slightly warmed.

451

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 12 ingredients. The key ingredients include: 8 ounces whole wheat rotini pasta, uncooked, 1 large eggplant, cut and trimmed into 1 inch pieces, 1 red bell pepper, cut into 1 inch slices, 1 medium zucchini, halved and cut into 3/4 inch slices, and more.

Yes, 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.

Roasted Vegetable Pasta

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