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