top of page
Writer's picturelifelongvegangirl

Roasted Veggie Ratatouille Pasta

Updated: Jan 17, 2021

Active Minutes 15 min Total Cook Time 35 min

Serves 4-6


Ingredients


Grains

1 packet of organic strozzapreti pasta (or any pasta of your choosing)


Produce

Zucchini squash, cut into 1/2-in chunks

2 small yellow summer squash, cut into 1/2-in chunks

1 pint of mixed-colored cherry tomatoes

1 large red bell pepper, cut into 1/2-in chunks

1/4 of a yellow onion, diced


Herbs

1-2 TBSP fresh rosemary, diced

5 sprigs of fresh thyme

1 tsp salt

1 tsp pepper


Oils

Olive oil



Directions

  1. Pre-heat oven to 425°.

  2. Toss all produce, herbs, and 2 TBSP of olive oil together on a well oiled oven tray. i. Options to place the 5 sprigs of thyme separate, on top of the tossed vegetables.

  3. Roast vegetables until tender, about 20 to 25 minutes.

  4. While vegetables are roasting, boil 4 to 6 quarts of water in a medium sized pot.

  5. Once water is boiling, add 1 packet of pasta to water and cook for 4-6 minutes (or until pasta is tender). Drain pasta and run cold water over it to prevent overcooking.

  6. Combine pasta and roasted vegetables together in a large serving bowl. Mix together well. i. Options to add 1-2 more tablespoons of olive oil if desired

  7. Serve and enjoy!


Roasted Veggie Ratatouille Pasta

"An excellent end of summer dish"

65 views0 comments

Recent Posts

See All

Comments


bottom of page