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Fast Roasted Vegetable Pasta

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A colorful mix of vegetables are fast-roasted until sweet and tender, then tossed with freshly cooked fettuccine and sprinkled with Parmesan cheese

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic—minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried chili flakes
  • 1 tablespoon finely chopped parlsey
  • 1 bunch asparagus (or 15 green beans)
  • 1/2 red pepper—cut into thick strips
  • 1/2 green pepper—cut into thick strips
  • 1/2 yellow pepper—cut into thick strips
  • 12 button mushrooms—thickly sliced
  • 8 oz (240g) dried fettuccine
  • Parmesan cheese to serve

Details

Adapted from mediterrasian.com

Preparation

Step 1

PREHEAT the oven to 450F/230C. MIX together the olive oil, lemon juice, garlic, salt, pepper, chili and parsley. TOSS with the vegetables in a baking dish, and bake for 17 minutes. WHILE the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions. DRAIN the pasta, reserving 2 tablespoons of the cooking water, and toss gently with the roasted vegetables until well combined. SERVE with a little grated Parmesan cheese.

Variation: To up the protein content, add a cup of canned white beans or a small can of good quality tuna.



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