Veggie Tray Pasta
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.
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3Cupmixed veggies, chopped (we used tomatoes, carrots, peppers, snap peas & broccoli)
2garlic clove(s), crushed
.5Cupparsley, roughly chopped
salt & pepper, to taste
Substitute half of your spaghetti for zucchini noodles.
Use vegan butter and parmesan.
Use GF spaghetti and stock.
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.
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.
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.
Using tongs, add the cooked pasta directly to the pot and stir to combine.
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.