Roasted Veggie Pasta Recipe
Easy to make nutritious and hearty meal for those frosty evenings.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 servings
- 3 cups cherry of grape tomatoes halved
- 1 cup red onions sliced
- 1 cup zucchini diced
- 1 cup carrot diced
- 1 cup asparagus diced
- 10 cloves garlic skin on
- 1/2 tsp lemon juice
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes optional
- 12 ounces Gluten-free pasta
- 4 cups arugula optional
Preheat over to 400° F.Spread out the tomatoes, red onions, zucchini, carrot, asparagus, and garlic on two baking trays lined with parchment paper and roast the vegetables for 15 - 20 minutes.
Peel all the roasted garlic cloves and place 4 of them in the blender along with 1 cup of the roasted tomatoes, lemon juice, sea salt, and the optional red pepper flakes. Blend the ingredients until a light, smooth tomato sauce forms.
Prepare 12 ounces of gluten-free pasta according to the directions on the packaging. Drain the pasta and transfer to a mixing bowl.
Toss the pasta in the tomato sauce. There should be just enough sauce to lightly coat the noodles. And the remaining roasted tomatoes, red onions, zucchini, asparagus, and garlic cloves. Toss gently to combine.
Serve the pasta over a bed of arugula if desired, and add an extra sprinkle of sea salt, dulse, and/or black pepper to taste.
Tips: Look for gluten-free pasta made from rice, quinoa, beans, or lentils. Try to avoid the varieties that contain corn.