Roasted Veggie PastaRoasted Veggie Pasta

You can never have too many main course recipes, so give Roasted Veggie Pastan a try. This recipe serves 4. Watching your figure? This dairy free recipe has 517 calories, 18g of protein, and 3g of fat per serving. For $1.66 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 12693 people were impressed by this recipe. Head to the store and pick up balsamic vinegar, salt and pepper, pasta, and a few other things to make it today. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 100%, this dish is spectacular. Roasted Veggie Pasta Salad with Zucchini Lentil Pasta, Roasted Veggie Pasta, and Roasted Veggie Pasta Salad are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   This pasta has been our party staple for years. And we promise, youll be surprised by how all these average ingredients make for one awesome dish.Recipe adapted from Thug Kitchen: Party Grub

2. 02

   Cook the pasta according to the package directions.

3. 03

   Drain and pour back into the pot.

4. 04

   Preheat oven to 425F. Grab two large Silicone or other non-stick baking sheets.

5. 05

   In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt.

6. 06

   Mix everything together.

7. 07

   Spread out on the baking sheets and then slip them into the oven.

8. 08

   Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.

9. 09

   Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.Find this recipe and more in the

10. 10

    Forks Over Knives Recipe App.