Roasted Fall Veggie Pasta by Katie Lee Biegel
9
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Stick with the veggies listed in the recipe or swap some zucchini and red bell pepper into the mix. You can also use whatever's in your fridge!
Ingredients
Olive oil
1 Tbsp
Tomato paste
3 Tbsp
Capers
1 Tbsp, chopped
Garlic clove
3 clove(s), grated
Italian seasoning
1 tsp
Crushed red pepper flakes
¼ tsp, optional
Kosher salt
1 tsp
Black pepper
½ tsp, freshly ground
Broccoli
2 cup(s), chopped, chopped
Uncooked butternut squash
2 cup(s), cubed, chopped
Red onion
2 cup(s), chopped
Uncooked whole wheat rigatoni pasta
10 oz, or lentil or chickpea pasta
Fresh parsley
2 Tbsp, chopped
Fresh basil
2 Tbsp, chopped
Grated Parmesan cheese
¼ cup(s)
Instructions
1
Preheat oven to 425 F. Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together olive oil, tomato paste, capers, garlic, Italian seasoning, red pepper flakes, salt and pepper. Add the veggies and toss to coat. Transfer to prepared baking sheet. Reserve the bowl, unwashed, for later use.
3
Bake veggies for 30-35 minutes, until softened and browned. Stir once halfway through the baking time.
4
While the veggies are cooking, cook the pasta to package directions until al dente.
5
Into the reserved bowl, add the pasta, roasted veggies, herbs, and cheese. Mix well and serve.
6
Serving size: 1/4 of recipe
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