Roasted Vegetable Pasta

From EatingWell: September 1998, The Essential EatingWell Cookbook (2004)

Inspired by hunger and what's in the garden, this is a quick and flexible dish.

READER'S COMMENT:

"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. "

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9 Reviews for Roasted Vegetable Pasta

07/15/2012

Jdbee01

Recommends this recipe

Excellent meal

This is great..will make again.
What a delight this menu meal is....
Keep them coming
Janie bee

Pros: Easy to make

Comments

06/04/2012

Anonymous

Recommends this recipe

Very Easy

This only took about 30 minutes from start to finish to make, the ingredients were cheap, and I was able to get my dad to eat a vegetarian meal and like it! I'm going to make this as many times as my family will eat it!

Comments

02/06/2012

graceesharp

This is seriously one of my favorite dishes of all time. Great job, Eating Well!

Comments

09/17/2010

Anonymous

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.

Comments

08/28/2010

Anonymous

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.

Comments