Roasted Vegetables With Garlic and Pasta Recipe

Name: Roasted Vegetables With Garlic and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini, cut in half lengthwise and sliced; 1 leek, sliced (white part only); 1 medium red bell pepper, cut into 1-inch pieces; 1 medium yellow bell pepper, cut into 1-inch pieces; 1 eggplant, cut in quarters lengthwise and sliced; 6 tablespoons balsamic vinegar, divided; 2 tablespoons olive oil; 10 garlic cloves, minced; ½ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon Italian spices; 8 ounces penne pasta, uncooked; 2 cups cooked chicken, diced; 1 cup chicken broth

Servings: persons

3 medium zucchini, cut in half lengthwise and sliced
1 leek, sliced (white part only)
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 eggplant, cut in quarters lengthwise and sliced
6 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
10 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Italian spices
8 ounces penne pasta, uncooked
2 cups cooked chicken, diced
1 cup chicken broth

1
Preheat oven to 375 degrees.
2
Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
3
In a small bowl, blend 2 Tbsp balsamic vinegar, oil, garlic, salt, pepper and Italian seasonings.
4
Pour the blended ingredients over the vegetables and toss until covered well.
5
Roast in oven for 45 minutes, stirring twice.
6
While roasting vegetables, cook pasta according to package directions.
7
Drain well.
8
Remove vegetables from oven and pour the remaining balsamic vinegar over the vegetables.
9
In a large bowl, toss together cooked pasta, roasted vegetables, chicken, and chicken broth.
10
Serve with crumbled feta cheese or grated Parmesan cheese over top.

979

kcal

Calories

Fat

130

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 medium zucchini, cut in half lengthwise and sliced, 1 leek, sliced (white part only), 1 medium red bell pepper, cut into 1-inch pieces, 1 medium yellow bell pepper, cut into 1-inch pieces, and more.

Yes, Roasted Vegetables With Garlic and 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 Vegetables With Garlic and Pasta

How did you like this recipe?

Frequently Asked Questions