Roasted Veggie Pasta
dinner

Roasted Veggie Pasta

0 Servings
30 Minutes

If you are an olive lover, they are delicious added to this pasta! Be sure to cut your vegetables into bite-size pieces.

INGREDIENTS


  • .5
    sweet bell pepper(s), diced
  • .5
    zucchini(s), cut into half moons
  • 2
    Cup
    cherry tomatoes
  • .25
    red onion(s), thinly sliced
  • 2
    garlic clove(s), minced
  • 2
    Tablespoon
    feta
  • 2
    Tablespoon
    olive oil
  • 1
    Tablespoon
    Italian seasoning
  • 1
    lemon(s), cut in half
  • 200
    g
    bowtie noodles
  • 2
    Tablespoon
    parsley, roughly chopped
  • Salt & pepper, to taste
Plant-Based Option

Use vegan feta.

Gluten Free Option

Use GF noodles.

INSTRUCTIONS

1.

Preheat the oven to 425 F and lightly grease a baking dish.

2.

In a large bowl, toss the bell pepper, zucchini, cherry tomatoes, and red onion with the garlic, feta, olive oil, and Italian seasoning. Transfer to the baking dish and evenly distribute the mixture. Add the halved lemon and bake for 20-25 minutes.

3.

Bring a large pot of salted water to a boil and cook the noodles. Reserve 1 cup of pasta water before draining the pasta. Add the cooked noodles to the baking dish with the roasted vegetables, squeeze the roasted lemon overtop, add the parsley, and season with salt and pepper to taste. Add a bit of the reserved pasta water to loosen the pasta if needed before serving.

Nutrition Information

Calories
589 per serving
Carbs
90.8g per serving
Protein
17.3g per serving
Fat
18.4g per serving
Fiber
8.2g per serving
Sodium
109mg per serving
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