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Category: Main Course
Oven-Roasted Vegetable Pasta - TastyPlanner.com
Chef: Tabtaylor2007
have not made yet
Recipe Source: easy eats magazine
Ingredients
Gluten-free nonstick cooking spray
2 bell peppers, cored and thinly sliced
1 red onion, peeled and cut into ¼-inch pieces
¼ cup olive oil
1 pint grape tomatoes, halved
1 small zucchini, halved, and cut into ¼-inch slices
1 clove garlic, minced
1 pound gluten-free pasta
Parmesan cheese, grated (optional)
Chopped basil, for sprinkling
Instructions
1.Preheat oven to 425°. Lightly grease two large baking sheets with cooking spray. In a medium bowl, toss together the pepper and onion slices with 1 tablespoon olive oil. Spread the mixture evenly in one layer over one baking sheet. Set aside. In the same bowl, toss together the tomato, zucchini, garlic and 1 tablespoon olive oil. Spread evenly in one layer over the second baking sheet. Roast for 10 minutes, then remove the pans and toss the vegetables. Return to the oven and continue baking until the vegetables are soft and golden brown, about 15 minutes more.
2.Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta. Cook, stirring frequently, until the pasta is tender. Drain, reserving 1 cup of the cooking water, and return the pasta to the pot. Stir in the remaining 2 tablespoons olive oil, then add the roasted vegetables and toss to combine. Sprinkle with grated parmesan, if using. Add pasta cooking water, a splash at a time, until the pasta reaches the desired consistency. Transfer to a serving bowl and sprinkle with basil
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