Roasted Vegetables with Pasta
In this delicious meatless meal a unique mix of vegetables are roasted in a rich balsamic vinegar sauce and served over pasta.
Ingredients
- 2 yellow summer squash small
- 1 green pepper
- 1 orange pepper any color works, it's all for show
- 3 plum tomatoes fresh
- 1 onion medium yellow onion
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar or white vinegar
- 2 teaspoons dried basil
- 2 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound cheese filled pasta or another sturdy pasta
Instructions
Prepare Ingredients
- Chop the summer squash, green and orange peppers, onion and plum tomatoes into bite sized pieces.
- Mix up the dressing of olive oil, balsamic vinegar, oregano, basil, salt and pepper
- Put the chopped vegetables in a large oven safe skillet or wide bottomed shallow baking dish so they are only one or two layers deep. Pour the dressing on and mix it up so that all the vegetables have been coated.
Cooking Instructions
- Preheat oven to 400 degrees
- Put the skillet/baking dish with the vegetables and dressing into the preheated oven to roast for about 45 minutes. It may need more time. It's done when the vegetables are tender.
- When out of the oven, let it rest for at least 5 minutes to let the vegetables soak up the juices on the bottom.
- Cook the cheese pasta as directed on the label. When cooked and drained, spoon the vegetable mixture over the top and serve immediately.
Notes
See our post Cooking Cheese Filled Pasta for tips on how best to cook it.
Nutrition
Calories: 372kcalCarbohydrates: 40gProtein: 13gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 41mgSodium: 668mgPotassium: 368mgFiber: 4gSugar: 7gVitamin A: 1087IUVitamin C: 58mgCalcium: 46mgIron: 9mg
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