Springtime roasted vegetable pasta

What’s an easy way to consume a large range of veggies in just one sitting?  Throw them in with some pasta, of course!

Roasting is one of my favorite cooking methods for certain types of vegetables including asparagus, eggplant, summer squash and tomatoes.  Somehow, the roasting brings out even more flavor in some vegetables that can tend to be a little on the bland side, (Yep, I’m talking about you, Eggplant).

I call this dish a “springtime pasta” because it uses fresh vegetables that are in season during spring or summer and is a fresh, lighter take on pasta primavera.  Instead of a heavier sauce, the roasted veggies are coated with some olive oil and seasonings then tossed in the oven to do their work.  The finished sauce is a light white wine reduction w/ lemon, fresh garlic and olive oil.

Although I prefer this meal warm, it would be delicious served as a cold pasta too.

If you’re going to keep any fresh herb on hand, I highly recommend basil.  In fact, if you are a basil fan, it would be worth it to buy a plant and house it somewhere with lots of natural sunlight, such as a windowsill, or in my case, the patio.  It is definitely well worth the $4-$5 since you’ll be able to access fresh herbs whenever you want them.

Start this recipe by chopping up the veggies.  Once veggies are ready to go, scatter on a baking sheet and toss with some olive oil, garlic powder, salt, pepper and Italian seasoning and let them cook for about 30 minutes.  While the veggies are roasting, its time to boil the pasta. Set those veggies and pasta aside because now it is time to sauté some fresh garlic in olive oil, deglaze with a dry white wine, and finally add in both the veggies and pasta. Now to the finished product; squeeze in some lemon, freshly snipped basil, artichoke hearts and chickpeas too.

This easy yet elegant meal takes about an hour to prepare from start to finish.  Enjoy!

Springtime roasted vegetable pasta

Roasted vegetables are the star of this light and happy pasta dish!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 6

Ingredients

  

• 3 tbsp extra virgin olive oil
• 1/4 cup dry white wine
• 1/2 cup vegetable broth
• 1/2 lemon, juiced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 3 fresh basil leaves, snipped
• salt and pepper to taste
• 1/2 cup red onion, rough chop
• 1/2 cup zucchini, sliced
• 1/2 cup yellow summer squash, sliced
• 4 mushrooms, sliced
• 1/2 medium eggplant, peeled and roughly chopped
• 1/2 cup red bell pepper, chopped
• 1 bunch asparagus, ends trimmed and chopped into 2" pcs
• 1 cup grape tomatoes, cut in half
• 1 cup cooked chickpeas, drained
• 1 cup artichoke hearts, drained and rinsed
• 16 oz pasta of choice

Instructions

 

• Preheat oven to 350 degrees
• On a baking sheet lined with parchment, add chopped eggplant, asparagus, zucchini, squash, peppers, mushrooms tomatoes and red onion.
• Coat veggies w/ 1-2 tbsp olive oil, Italian seasoning, garlic powder, salt and pepper. Toss to combine. Bake in preheated oven for 30 minutes.
• While the veggies are roasting, cook pasta according to directions on box. Drain and set aside.
• In a medium pan, add 2 tsp olive oil and sauté on medium heat for several seconds. Do not allow to burn
• Pour in 1/4 cup white wine, allow to cook down for several minutes until reduced to half the amount. Reduce to low to simmer.
• Add veggie broth, roasted veggies, pasta, chickpeas, artichoke hearts, lemon juice, basil, salt and pepper. Stir to combine and cook for up to 5 minutes to allow flavors to blend. If needed, add a small amount of water or vegetable broth.
• Serve in individual pasta bowls and garnish with shredded parmesan or nutritional yeast. Enjoy!