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Pasta with Roasted Garden Vegetables

A lean pasta dish bursting with fresh flavors.

Yield: Serves 6


  • 3 bell peppers, any color, quartered, seeded and cut into 1/2 inch strips
  • 2 red onions, cut into 1/2 inch chunks
  • 2 yellow or zucchini squash, halved lengthwise and cut into 1/2 inch slices
  • 1 small eggplant, trimmed and cut into 1-inch chunks
  • 1/3 cup olive oil
  • 2 tsp. Italian Salad Dressing Seasoning
  • 1/4 tsp. thyme
  • 1/4 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 12 oz. bow tie or penne pasta (cooked per packaged directions)
  • 2 Tbs. Parmesan cheese


  1. Preheat oven to 400 degrees F.
  2. Spread vegetables in a large roasting pan, add olive oil; toss to coat
  3. Bake, turning often, until crisp-tender, 20 to 25 minutes
  4. Add salad seasoning, thyme, salt, and pepper
  5. Ladle out 1/2 cup of the pasta cooking water and reserve; drain pasta
  6. In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese
  7. Spoon remaining vegetables on top
  8. If desired, pass with additional Parmesan cheese

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