Roasted Vegetable Pasta With Spicy Marinara Recipes

MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE

Steps:

• Pre-heat the oven to 230ºC/450°F.
• Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
• Cut the bell peppers into 1/2 inch pieces.
• Peel the onion and then cut into thick wedges.
• Pour the olive oil, salt, and pepper into a large roasting tin.
• Add in all the chopped veg and stir well until everything is well coated.
• Roasted for 30 minutes until slightly charred and tender.
• Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
• Whilst the veg is roasting bring a large pan of water to the boil.
• Salt it well and add the pasta.
• Cook as per the packet until al-dente.
• Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
• Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
• Remove the veg from the oven and empty the veg and any oil over the drained pasta.
• Pour over the sauce and stir everything until well combined. You can add more cooking water if
• Serve sprinkled with some fresh oregano and more parmesan if desired.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.