The roasted vegetables add so much flavour that you don't need to gussy up the dish with lots of cheese. I did saute tomatoes and garlic a bit because didn't want to overpower the dish with raw garlic. Very good.
Roasted Vegetable Pasta
Inspired by hunger and what's in the garden, this is a quick and flexible dish.
11 Reviews for Roasted Vegetable Pasta
I made this tonight, and we all loved it. I had some eggplant and added that. I also used a light alfredo sauce I make with parmesan and neufchatel cheese. I ladled that over each person's pasta, so that I could control the portions. It was fantastic! I loved the fresh tomatoes and raw garlic and basil. I will definitely make this many times! Thank you.
I added balsamic vinegar to the roasted veggies and subbed fresh parmesan for the feta because that's what I had on hand. Very simple and tasty dish!
My goodness this was delicious! Very easy to prepare and lovely to look at too. I can't wait to make this during the summer with fresh from the garden vegetables.
Susan, Boston, MA
This recipe was outstanding! My whole family thought it was fantastic. I multiplied the recipe by 3 or 4, and sprinkled pignoli nuts on top. It would be a great dish for company, because it's sophisticated enough, and yet easy to make. (You could cut the vegetables for roasting ahead of time, then cut the tomatoes for the sauce as they roasted.) Just a note, it took me a little longer--30 minutes--not the 10 or 20 indicated in the recipe to roast the veggies. Delicious!
Leslie, Pittsburgh, PA