Roasted Vegetable Pasta

Name: Roasted Vegetable Pasta Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 4 cups cauliflower florets (1 head); 4 cups broccoli; 4 cups 1-in.-cubed butternut squash; 1 red onion coarsely chopped; 2 medium red peppers coarsely chopped; 2 Tbsp olive oil; 1 Tbsp each minced garlic and chopped fresh sage; 1/4 tsp pepper; 2 box (16 oz) multigrain spaghetti (we like Barilla Plus); 1 bag (9 oz) baby spinach; 1/4 cup grated Parmesan

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 6

Ingredients

4 cups cauliflower florets (1 head)4 cups broccoli4 cups 1-in.-cubed butternut squash1 red onion, coarsely chopped2 medium red peppers, coarsely chopped2 Tbsp olive oil1 Tbsp each minced garlic and chopped fresh sage1/4 tsp pepper2 box (16 oz) multigrain spaghetti (we like Barilla Plus)1 bag (9 oz) baby spinach1/4 cup grated Parmesan

Directions

Adjust oven racks to divide oven into thirds. Heat oven to 450ºF. Line 2 rimmed baking sheets with foil; coat with nonstick cooking spray.

Bring a large pot of lightly salted water to boil.

Toss cauliflower, squash, red onion and red peppers with oil, garlic, sage and pepper. Divide vegetables onto the baking sheets. Roast 30 minutes, switching position of pans once, until vegetables are tender.

Meanwhile, cook pasta in boiling water as package directs, reserving 1 cup pasta cooking water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, Parmesan and reserved cooking water.

With its emphasis on olive oil (a good fat), veggies and whole grains, no wonder the Mediterranean diet is so good for you.

Number of Servings: 6

Recipe submitted by SparkPeople user ESONDIE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving