Recipe of Roasted Vegetable Pasta in 22 Minutes for Beginners

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, roasted vegetable pasta. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Recipe courtesy of Food Network Kitchen. This Roasted Vegetable Pasta Salad is packed with oven-roasted veggies and tossed in a creamy, dairy-free sauce. Roasted Vegetable Pasta Salad (Dairy Free, Vegan)- Simply Whisked.

Roasted Vegetable Pasta is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Roasted Vegetable Pasta is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have roasted vegetable pasta using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Vegetable Pasta:

1. Get 1 Large Zucchini, chopped
2. Make ready 1 Bunch of Asparagus, trimmed and cut into 2in. pieces
3. Make ready 3 tbsp olive oil, extra virgin
4. Make ready 1 Salt and Pepper, to taste
5. Get 1 Small Onion, diced
6. Make ready 2 Cloves Garlic, thinly sliced
7. Take 28 oz Can of Diced Tomatoes
8. Take 1 cup Grated Parmesan Cheese
9. Prepare 9 oz Linguine
10. Take 1 1/2 tbsp Dried Basil (or 1/2 cup of fresh)

A how-to guide for making perfect Roasted Vegetables with a variety of vegetables including Brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli. This post may contain affiliate links or sponsored content. If you're looking for a quick and easy meal idea, then roasted vegetable pasta should be top of the list. I think the vegetables still caramelize.

Instructions to make Roasted Vegetable Pasta:

1. Preheat oven to 425°F.
2. On a rimmed baking sheet toss the zucchini and asparagus in 1 1/2T olive oil, season with salt and pepper. Roast until tender, about 20 minutes.
3. Bring a large pot of salted water to a boil and cook linguine according to package directions.
4. Heat the remaining olive oil in a large skillet over med. heat. Add diced onion and cook until softened, stirring occasionally. Add garlic and cook 30 more seconds. Increase the heat to med.-high, add can of tomatoes and mix. Reduce to simmer and stir occasionally for 15 minutes. Remove from heat then stir in cheese.
5. Reserve 1/4 cup cooking water from pasta then drain. Add pasta, reserved water, and roasted vegetables to skillet. Toss to combine and then stir in basil.
6. Top with additional cheese if so desired and ENJOY! :)

The pasta and vegetables have a "sauce" made of only tomatoes and garlic but it tasted just fine. I'm back with another vegan food video. With school starting I'm finding myself cooking things I can take with me or save and put in the. This easy, vegan pasta salad recipe is fun twist on a summer classic with roasted vegetables and pasta tossed with Italian dressing and served cold. Roasted root vegetable pasta with pesto is a hearty and nutritious one-bowl meal.

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