Roasted Vegetable Pasta
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(33)
Ingredients
4-6 servings
- 4 carrots, cut into 1-inch pieces
- 2 Vidalia onions or 1 small yellow onion, cut into 1-inch pieces
- 5 small pattypan squash, sliced in half
- 2 small zucchini, cut into 1-inch pieces
- 10 cherry tomatoes
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon sherry vinegar
- 2 garlic cloves, minced
- ½ teaspoon herbes de Provence
- Leaves from 8 sprigs fresh thyme, plus more for garnish
- 1 (16-ounce) package brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves, plus more for garnish
- Juice of ½ small lemon, plus more if desired
- Red pepper flakes
- Sea salt and freshly ground black pepper
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Preparation
Chef’s notes
Switch the veggies:
Replace some of the summer squash with eggplant or bell peppers, swap the carrots for green beans, or add broccoli, cauliflower, fennel, or corn.
Grill the veggies:
This vegetable pasta is just as good when you cook the veggies on the grill.
Swap the cheese, or skip it:
If you don’t have feta on hand, use shaved Parmesan cheese or crumbled goat cheese. To make this recipe vegan, skip the cheese or add a spoonful of capers instead.
Add some crunch:
Toss in a handful of toasted pine nuts or roasted chickpeas.
Up the herbs:
Top the pasta with dollops of pesto.