Spaghetti With Roasted Vegetables, Pine Nuts, and Olives Recipe Recipe

Name: Spaghetti With Roasted Vegetables, Pine Nuts, and Olives Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces spaghetti; 1 small red onion, peeled, halved and sliced; 2 zucchini (about 3/4 pound), trimmed, quartered lengthwise, and cut into 1/2-inch chunks; 2 yellow squash (about 1/2 pound), trimmed, quartered lengthwise, and cut into 1/2-inch chunks; 1 red bell pepper, seeded, sliced, and cut into 1/2-inch pieces; Olive oil; Kosher salt and freshly ground black pepper; Zest and juice of 1 lemon; 1/2 cup chopped, pitted black olives such as kalamata; 1/3 cup toasted pine nuts; 1/2 cup freshly grated Parmesan, plus more for serving; Chopped fresh flat-leaf parsley leaves for garnish

Servings: persons

12 ounces spaghetti
1 small red onion, peeled, halved and sliced
2 zucchini (about 3/4 pound), trimmed, quartered lengthwise, and cut into 1/2-inch chunks
2 yellow squash (about 1/2 pound), trimmed, quartered lengthwise, and cut into 1/2-inch chunks
1 red bell pepper, seeded, sliced, and cut into 1/2-inch pieces
Olive oil
Kosher salt and freshly ground black pepper
Zest and juice of 1 lemon
1/2 cup chopped, pitted black olives such as kalamata
1/3 cup toasted pine nuts
1/2 cup freshly grated Parmesan, plus more for serving
Chopped fresh flat-leaf parsley leaves for garnish

1
Preheat the oven to 425 degrees F. On a large rimmed baking sheet, toss together the onion slices, zucchini, squash, and bell pepper.
2
Drizzle with olive oil and sprinkle with salt.
3
Toss to coat evenly.
4
Roast the vegetables until browned and tender, about 30 minutes, stirring once or twice during cooking.
5
Transfer to a large, shallow serving bowl.
6
While the vegetables are roasting, bring a large pot of salted water to a boil.
7
Cook the pasta to al dente according to package directions.
8
Add the pasta to the bowl along with the lemon zest and juice, olives, pine nuts, and Parmesan.
9
Stir and toss to coat the pasta with the vegetables.
10
Season with salt and pepper.
11
Serve with the Parmesan sprinkled over the top.

211

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 12 ounces spaghetti, 1 small red onion, peeled, halved and sliced, 2 zucchini (about 3/4 pound), trimmed, quartered lengthwise, and cut into 1/2-inch chunks, 2 yellow squash (about 1/2 pound), trimmed, quartered lengthwise, and cut into 1/2-inch chunks, and more.

Yes, Spaghetti With Roasted Vegetables, Pine Nuts, and Olives Recipe 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.

Spaghetti With Roasted Vegetables, Pine Nuts, and Olives Recipe

How did you like this recipe?

Frequently Asked Questions