May 4, 2012

Meatless Friday – Roasted Veggie Pasta


Normally I am strictly a pasta and marinara sauce kind of girl but decided to step out of my comfort zone and test out a new kind of pasta dish. I knew it would either be a hit or complete fail and was prepared for the latter. We have been on an “lets eat healthy” kick for our upcoming trip to Vegas (whooohooo!). Clearly we are trying some Jedi mind trick to make us feel better and justify the fact that we will be drinking heavily and eating like crap for 4 days. Whatever works, right?

So I made a quick and easy marinara sauce and picked up some fresh veggies to roast. Cleaned, cut and tossed everything in olive oil, salt and pepper and threw those bad boys in the oven at 400 degrees. 20 minutes later I added some asparagus because I wanted them to not be complete over-cooked. Boil up some pasta, toss in the sauce, veggies and some fresh basil and you got yourself a nice meatless meal! It turned out delicious and I was eating those roasted veggies straight from the pan-they were so tasty.

Roasted Veggie Pasta  


  • Easy Marinara Sauce
  • 1 lb pasta, rigatoni
  • 10-12 Asparagus, cleaned and cut in thirds
  • Red Onion
  • 6-8 Sweet Mini Peppers (or 2 regular size peppers)
  • Small pack of Mushrooms, cut in quarters
  • 1 Zucchini
  • Fresh basil
  • Olive Oil
  • Salt & pepper to taste

Preheat your oven to 400 degrees.

Make this easy marinara sauce or your own, if you haven’t already.

Clean and cut all your veggies. Combine all but the asparagus and zucchini in a mixing bowl. Drizzle some olive oil over along with salt and pepper. Mix real good then put them on a baking pan. Place them in the oven for 20 minutes. While they are cooking put the asparagus and zucchini in the same mixing bowl and get them coated with the oil, salt and pepper.

After 20 minutes, add the asparagus and zucchini to the pan of veggies and put them back in for another 10 minutes. Once cooked, remove and let cool.

Bring a pot of water to boil and add the pasta. Cook for 10-11 minutes, depending on how you like your pasta. I prefer al dente. Drain the pasta and place it back in the pot. Add the marinara sauce and the veggies. Mix very gently. Top with some chopped basil and grated Parmesan or Pecorino Romano.

Serve it up and enjoy a delicious alternative to pasta!

– Amanda


#Cooking#Food#Meatless Dinner#Meatless Fridays#Meatless Recipes#Pasta#Recipes