Just as simple as its name implies, this dinner comes together quickly, filling up everyone with delicious veggies and pasta.
The beginning of a great love
I received a Betty Crocker cookbook as a wedding gift. My love for cookbooks was born. I read it like a novel.
I always spent time in the kitchen as a child. My mom let us cook and experiment in the kitchen often but now I had my very own kitchen to test out.
Roasted Veggies and Pasta was one of the very first recipes I tested out from that Betty Crocker cookbook. I loved making it because it was flexible and I could use whatever veggies I had in my fridge.
A faithful friend after all these years
I make this recipe regularly still today. I don’t measure anything anymore. It is one of those recipes that can easily become your own. You can tweak it to use the vegetables that your family likes or what you have on hand.
This is a really great dish to introduce a new vegetable to your family. Try something new like asparagus, brussel sprout, purple cabbage, or beets if you haven’t before. Roasting veggies brings out their natural sweetness, so this is a great way to try it or get kids to try it.
You also are pairing those delicious roasted veggies with pasta, so if that new vegetable doesn’t go over well, there is still plenty to fill up those tummies.
Pasta is not the enemy
The pasta in this dish is filling and can be a good healthy carb, if you choose the right variety. Today, carbs aren’t always praised, but they are super important in our bodies, essential even.
Get a whole grain pasta. I love the Jovial brand Einkorn pasta. It is yummy and healthy and doesn’t bother my kids as much as other gluten pastas. Gogo brand has a quinoa macaroni noodle that is made with white rice and whole grain quinoa for a gluten free option. Also, Jovial brand gluten free pasta is made with Organic Brown Rice. Many gluten free items aren’t made with whole grains and the whole grain really makes a difference in our carb intake.
Why would whole grain make a difference? The fiber and nutrients that are still intact in whole grains improve insulin sensitivity and glucose metabolism. It slows down the absorption of food and can help prevent blood sugar spikes which are important to be aware of even if you are not diabetic. In contrast, refined grains – white flour counterparts -tend to have a higher glycemic index, which means your body processes them quickly and they can spike your blood sugar.
There are so many options available in pastas now. Grain free pasta made from cassava or lentils or beans are available. Look for organic varieties and whole food source options. Your body will thank you. In the end, pasta can be a great addition to a healthy diet if you choose the right kind.
To cheese or not to cheese
Over the years our cheese requirements have changed. So what I use, or the amounts change with time. Today when I make it, I use a small amount of Pecorino Romano cheese. My little girl that has a dairy issue can tolerate a small amount. It is made from Sheeps milk and small amounts don’t cause her any issues.
I also have made it without any cheese at all and it is good that way as well. When I don’t add any cheese I up the oil amount a little bit to make up for the moisture that the cheese imparts to the final product.
If you are trying to get your kids to eat more of the vegetables in this or any dish, you can have some grated cheese that they can add to their own plate. Sometimes when they get to have a say in what is on their plate they will eat more happily. A dairy free sprinkle can come from this recipe for vegan parmesan cheese.
Roasted Veggies and Pasta
1 medium green or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
8oz whole mushrooms ( I don’t like mushrooms, so I always leave these out)
1/3 cup chopped fresh or 2 tablespoons dried basil leaves
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons italian seasoning
½ teaspoon salt
¼ teaspoon pepper
2 cups pasta – we use rotini most often but any medium shape will work well
2 medium tomatoes, chopped
1 cup shredded cheese
Heat oven to 450°F. In 15x10x1-inch pan place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil. In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes. Meanwhile, cook and drain pasta as directed on package. Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.
Tweak It Notes
- VEGETABLES – the veggies are totally adaptable. I use whatever veggies I have on hand. I always add the onion for flavor but beyond that you really can use what you like or what you have. Options include: asparagus, cabbage, brussel sprouts, squash, cauliflower, broccoli, etc. Harder veggies like carrots will take a little longer to roast, so I throw them on the tray a few minutes before anything else.
- OIL – you definitely want to use a good organic extra virgin olive oil or organic avocado oil. The flavor is delicious and the product is better for you.
- PASTA – whole grain and organic are the best choice. If you need to be gluten free, look for a whole grain gluten free option.
- CHEESE – You can skip the cheese all together or decrease the amount, if desired. The end product is still yummy. If I skip the cheese entirely, I add 1 tablespoon extra oil to make up for the moisture that comes from the cheese and a little more salt. You can sprinkle some nutritional yeast on top, if you like. We typically use about a ½ cup of grated Pecorino Romano. My dairy free daughter tolerates it well because it is made with sheep’s milk. Not all dairy free people will tolerate it.
