Roasted Vegetable Pasta

Name: Roasted Vegetable Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 zucchini, diced; 1 red onion, diced; 1 large tomato, diced; 1/2 cup mushroom, quartered; 3 cloves garlic, sliced; 1 TBSP extra virgin olive oil; 2 TBSP Italian seasoning; Salt, to taste; Pepper, to taste; 8 oz short pasta (such as farfalle); 2 cups chicken broth; 4 TBSP butter; 1 cup freshly grated parmesan; Freshly chopped parsley, to taste

3 steps

Prep:10minCook:20min

This Roasted Vegetable Pasta is quick, easy, and full of flavor! I used zucchini, tomato, red onion, mushroom, and garlic. But feel free to use other veggies you like or that are in season. Use vegetable broth instead of chicken stock to make this vegetarian.

Updated at: Thu, 17 Aug 2023 10:03:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories454.4 kcal (23%)

Total Fat21 g (30%)

Carbs49.1 g (19%)

Sugars5.4 g (6%)

Protein17.2 g (34%)

Sodium885 mg (44%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupmushroom

1 Tbspextra virgin olive oil

2 Tbspitalian seasoning

For the Pasta

8 ozshort pasta

such as farfalle

2 cupschicken broth

4 Tbspbutter

1 cupparmesan

freshly grated

parsley

Freshly chopped, to taste

Instructions

Step 1

Mix all chopped veggies with oil and seasonings. Roast in a single layer at 425 degrees for 15-20 minutes (or until zucchini is fork tender).

Step 2

While those roast, put chicken broth in large saucepan and bring to a boil. Once boiling, add pasta and cook according to directions. Most of the stock should be absorbed as the pasta cooks. Be sure to stir often.

Step 3

Once pasta is cooked, remove from heat and stir in butter, fresh Parmesan, and roasted vegetables. Top with additional Parmesan and parsley.