Pasta with Roasted Veggies

A Few Words…

When the weather gets chilly and there are signs of snow, I’m really not looking for fresh salads to warm me up. I’m looking for warm, comforting food. You too?

This pasta is easy peasy! Roasted veggies, garlic, salt and pepper and cooked pasta! What could be better on a night when you don’t really feel like making a meal that takes too long?

I know I’ve mentioned it before, but when you start to get into the habit of ‘being prepared’ and have a few staples in your fridge and pantry, you can easily swap out the zucchini for other veggies, add leftover cooked chicken or other protein, add tomato sauce … the sky’s the limit!

And don’t forget to try my suggestions from my last blog post on enjoying pasta when you’re trying to eat more mindfully:)

I’d love to hear from you ! What do you add to your pasta to ‘healthify’ it?
Please feel free to share your ideas and tips in the comments below:)

Pasta with Roasted Veggies

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Serves 4 (with leftovers!)

  • 2 garlic cloves, peeled and left whole
  • 2 medium yellow zucchini
  • 1 large onion, quartered (red, yellow, Vidalia or Spanish)
  • 3 tbs. olive oil, divided
  • Pasta of your choice (450 g bag)
  • Salt and pepper, to taste
  • Handful of fresh basil

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

Toss all the vegetables with 1 tbs. of olive oil. Place the vegetables and the garlic on the baking sheet, arranging them so they aren't too crowded. Roast for about 30 minutes, or until the vegetables become golden and slightly caramelized.

Cook the pasta until tender, but slightly al dente. Drain and return to the pot, reserving a small amount of the cooking liquid.

Add the roasted vegetables, along with the remaining 2 tbs. of olive oil and a tiny bit of the cooking liquid, to the pasta. Season with salt and pepper and then add the fresh basil.