Pasta With Roasted Vegetables Recipes

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL

A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 50m

Number Of Ingredients 10

Pasta with Roasted Summer Vegetables and Basil image

Steps:

Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g

Ingredients

4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
2 pints grape or cherry tomatoes
2 red onions, halved lengthwise and sliced 1/2 inch thick
4 garlic cloves, crushed
1/4 cup olive oil
Coarse salt and freshly ground pepper
8 ounces short pasta shape, such as campanelle or fusilli
2 tablespoons unsalted butter
1/2 cup finely grated parmesan cheese, plus more for serving
1 cup firmly packed torn fresh basil leaves

ROASTED VEGGIE PASTA

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

Provided by Bob McDonald

Categories World Cuisine Recipes European Italian

Time 30m

Yield 3

Number Of Ingredients 11

Roasted Veggie Pasta image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g

Ingredients

¼ pound fresh asparagus
2 red bell pepper, sliced
¼ pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
½ tomato, quartered
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
¼ cup grated Parmesan cheese
2 tablespoons tapenade

PASTA SHELLS WITH ROASTED VEGETABLES

Provided by Robin Miller : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Pasta Shells with Roasted Vegetables image

Steps:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

Ingredients

Cooking spray
4 small or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces
2 (14-ounce) cans artichoke hearts in water, drained and quartered
4 tablespoons olive oil
4 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried
2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried
1 pound uncooked medium or large (not jumbo) pasta shells
1 cup chopped roasted red peppers
1 cup reduced-sodium chicken broth
1/2 cup balsamic vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped fresh basil leaves
8 tablespoons grated Parmesan

ROASTED VEGETABLE PASTA

I love vegetables and pasta and i have this often. You can vary the types of veg used and sometimes i add some roasted chicken or shrimp for the carnivores in the house.

Provided by barnybrit

Categories Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Roasted Vegetable Pasta image

Steps:

chop all the vegetables into equal sizes and put into a bowl.
add to them the sugar, salt, pepper, olive oil and the italian seasoning.
mix well together.
heat the oven to 350'f/180'c.
place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
pour this mixture back into the dish and mix with the vegetables.
add the fresh basil leaves and olives and return to the oven for 10 minutes.
mix together with some freshly cooked pasta, add the parmesan and serve.

Nutrition Facts : Calories 287.8, Fat 16.9, SaturatedFat 3, Cholesterol 3.7, Sodium 973.6, Carbohydrate 29.2, Fiber 8.5, Sugar 14.5, Protein 6.6

Ingredients

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 onions
6 garlic cloves
2 zucchini
1 eggplant
2 carrots
10 tomatoes
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon black pepper
6 tablespoons extra virgin olive oil
2 tablespoons dried Italian seasoning
1/2 cup dry white wine
1/2 cup fresh basil leaf
1/2 cup black olives
1/4 cup parmesan cheese