Veggie Tray Pasta
lunch, dinner

Veggie Tray Pasta

0 Servings
30 Minutes

This Veggie Pasta was born out of a busy weekend full of leftover veggie trays and snacks, and turned out amazing! It is the perfect recipe to keep in your back pocket for those times you find yourself with extra vegetables (veggie tray or not). You can alternatively use linguine or fettuccini noodles in this pasta if desired. If you’re not cooking for kids, substitute white wine for the stock (thank us later)! Note: there are some veggies that won’t work as well here (like cucumber) so use your discretion.

Ingredients
Instructions

INGREDIENTS


  • 3
    Cup
    mixed veggies, chopped (we used tomatoes, carrots, peppers, snap peas & broccoli)
  • 3
    Tablespoon
    oil, divided
  • 2
    Tablespoon
    butter
  • 2
    garlic clove(s), crushed
  • .5
    Cup
    stock
  • 200
    g
    spaghetti
  • .5
    Cup
    parmesan, grated
  • .5
    lemon(s), juiced
  • .5
    Cup
    parsley, roughly chopped
  • salt & pepper, to taste

Lower-Carb Option

Substitute half of your spaghetti for zucchini noodles.

Plant-Based Option

Use vegan butter and parmesan.

Gluten-Free Option

Use GF spaghetti and stock.

INSTRUCTIONS


1.

Preheat the oven to 450 F and prepare a baking sheetpan. Add the veggies (minus snap peas if using) to sheetpan and drizzle with olive oil. Roast for 20 minutes.

2.

Cook the pasta according to the package directions in generously salted water. Once cooked, drain and reserve the pasta water to thin the sauce if needed.

3.

While veggies are roasting, heat a large pot over medium heat. Once hot add in butter, oil, garlic (and snap peas if using). Cook for 1-2 minutes, until fragrant, and add in the stock and cook for around 3 minutes, until the snap peas are bright and tender.

4.

Using tongs, add the cooked pasta directly to the pot and stir to combine.

5.

Remove cooked veggies from the oven and add to the pot, along with the grated parmesan, lemon juice, parsley and a splash of pasta water to loosen the pasta as needed.

Nutrition Information

Calories
883 per serving
Carbs
91.5g per serving
Protein
25.5g per serving
Fat
47.9g per serving
Fiber
7.5g per serving
Sodium
483.9mg per serving
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