This is one of my new favorite weeknight dinners. It can be made in 30-Minutes, super easy, filling, and loaded with veggies.
Oven roasting vegetables is my most favorite way to cook vegetables and I LOVE pasta, so why not combine the two?
I decided to go with a sun dried tomato sauce that is easily made by blending all sauce ingredients in a food processor with garlic, olive oil, and spices. The sauce is more of a paste than a sauce really, but when stirred into the hot pasta it it gives the pasta a light coating of sauce that doesn’t overpower the flavor of the roasted vegetables.
This Roasted Vegetable Pasta is;
Loaded with Veggies
Can be made in 30- Minutes!
I hope you enjoy this pasta recipe!
1 Red Onion, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 Small Crown Broccoli, chopped
2 Tablespoons Extra Virgin Olive oil
Salt & Pepper to taste (I used about 1/2 Teaspoon each)
12 ounces Brown Rice Penne Noodles
Sun Dried Tomato Sauce
1 Cup Sun Dried Tomatoes
2 Cloves Garlic
1/2 Teaspoon Italian Seasoning Blend
1/4 Teaspoon Sea Salt
4 Tablespoons Extra Virgin Olive Oil
2-3 Tablespoons Water
Preheat oven to 400°F
Arrange onion, bell peppers, and broccoli on a large baking sheet lined with parchment paper. Drizzle 2 tablespoons olive oil over veggies, season with salt and pepper.
Cook veggies in oven for 20 minutes.
While veggies are cooking, cook noodles according to package directions, and prepare sauce.
Sun dried Tomato Sauce; blend all sauce ingredients in a food processor until combined, will be the consistency of a paste. Blend in an extra tablespoon water to thin, if needed.
Drain noodles and return them to the pot. Add Sun dried tomato sauce and roasted veggies to noodles, stir to mix.
Garnish with fresh parsley, red pepper flakes, or salt and pepper to taste, if desired.