Roasted Vegetable Pasta
This roasted vegetable red lentil pasta is delicious and easy because the sauce is made simply with sheet pan-roasted vegetables. It’s a perfect quick and nutritious meal for weeknight dinners. Use Barilla® Red Lentil Rotini or any of their plant-based pasta varieties for this meal!
Servings: 4 servings
Calories: 236kcal
Ingredients
- 2 cups chopped eggplant 1-inch pieces
- 2 cups chopped zucchini 1-inch pieces
- 2 cups chopped mushrooms 1-inch pieces
- 1 cup diced onion
- 1 cup diced red bell pepper
- 6 whole unpeeled garlic cloves
- 2 cups cherry tomatoes
- 4 tablespoons extra-virgin olive oil plus more for serving
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 2 bay leaves
- 1 tablespoon fresh thyme small bunch of sprigs
- 1/3 cup fresh basil leaves loosley packed, plus more for serving
- 1 box Barilla® Red Lentil Rotini
- Parmesan cheese for serving optional
Instructions
- Preheat oven to 450˚F/230˚C.
- Add all of the ingredients aside from the pasta and garnishes to a sheet pan and toss everything together until the vegetables are evenly coated in the oil and seasonings.
- Roast the vegetables for about 20 minutes, turning them with a spatula halfway through cooking.
- Meanwhile, bring 4-6 quarts of water to boil in a pot. Once the water is boiling season it with 2 large pinches of salt.
- Cook the pasta in the salted boiling water according to the package instructions until it is al dente. Reserve some of the pasta water then drain the cooked pasta in a colander.
- Remove the vegetables from the oven and pick out the bay leaves and thyme stems. Squeeze out the roasted garlic cloves and discard the skins.
- Add some of the reserved pasta water to the pan. Stir with a wooden spoon, scraping the pan, to create the sauce.
- Add the cooked pasta to the pan then stir it into the sauce. Transfer everything to a serving bowl and serve with drizzled olive oil, grated parmesan cheese and fresh basil.
Video
Notes
- You can use any vegetables you'd like to create the sauce. The tomatoes are a key ingredient though because they release their juices to create the sauce.
- Leftover pasta will keep for up to 3 days covered and refrigerated. Reheat to serve.
Nutrition
Calories: 236kcal | Carbohydrates: 24g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 614mg | Potassium: 957mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1952IU | Vitamin C: 84mg | Calcium: 76mg | Iron: 3mg