Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Today: Starting at $10/month!
Join now

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

People Also Like

People Also Like