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Roasted Veggie Ratatouille Pasta

Writer's picture: lifelongvegangirllifelongvegangirl

Updated: Nov 23, 2024

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

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