This light and refreshing pasta is a perfect addition to your main dish or even as a main course. This healthy dish is easy to prepare and is so yummy!
I have made this dish for my family several times. I mix up the type of veggies and I added pancetta this last time. It is a keeper for sure!
8 ounces whole wheat spaghetti cooked according to package instructions
8 cups cubed vegetables (i.e. eggplant,red peppers, zucchini, sweet potato, onion, etc.)
12 cloves garlic whole, skin-on
1/4 cup olive oil divided
salt and pepper to taste
1/4 cup grated parmesan
1/4 cup fresh parsley minced
chili flakes (optional)
Pre-heat oven to 400 degrees and line a baking sheet with foil.
Place vegetables and garlic cloves on a baking sheet then drizzle with half the olive oil, salt, and pepper. Toss well then roast until tender, 18-20 minutes.
While vegetables are roasting, prepare pasta according to package instructions reserving 1/2 cup starchy cooking liquid. Strain pasta then return to the warm cooking pot.
Toss roasted vegetables into the pasta pot along with the reserved cooking liquid, remaining olive oil, parmesan, parsley, and chili flakes. Check for seasoning and adjust accordingly before serving.
I have made this for my family several times
Thank you to Lemon Bowl for this delicious pasta recipe.