Garden Veggie Pasta

This is the BEST self-saucing vegetarian pasta blended with chunks of fresh roasted garden veggies! Easy AND healthy!!

5 from 3 votes

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Course: healthy, Main Courses, Vegetarian

Cuisine: Italian

Servings:

Calories: 284kcal

Equipment

Ingredients

16 oz Angel hair pasta cooked
1 zucchini sliced
1 eggplant sliced
1 squash sliced
4 tomatoes sliced
3 cloves garlic thinly sliced
Cracked black pepper
Sea salt
Basil leaves
Extra virgin olive oil
Balsamic vinegar

Instructions

Prepheat oven to 425 degrees. Wash and slice eggplant, zucchini, squash, and tomatoes. Peel garlic clove and slice thin.
Prepare a large rimmed baking sheet with cooking spray. Line each vegetable slice in a pan, overlapping if necessary. Lay garlic slices over vegetables.
Drizzle vegetables with olive oil and balsamic vinegar. Season liberally with cracked black pepper and sea salt. Sprinkle with basil leaves.
Roast vegetables for 20 to 30 minutes, or until they begin to break down and soften.
Cook spaghetti according to package directions. Drain and put pasta into a large mixing bowl.
Once vegetables are roasted, add to the large bowl of pasta and blend until completely incorporated.
Garnish with extra cracked black pepper, basil, and shaved Parmesan cheese.

Notes

Tomatoes: The tomatoes used in this dish are Beefsteak. Beefsteak tomatoes are very common and can be found in most grocery stores. If you cannot find Beefsteak tomatoes, any large tomato will work.

Nutrition