Name: Warm Roasted Fall Vegetable Pasta Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; 1 teaspoon kosher salt, plus more for the pasta water; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper flakes; 3 cloves garlic, grated; 1/2 cup extra-virgin olive oil; 1 cup small-dice butternut squash; 1 head broccoli, cut into small florets; 1 red onion, diced small; 1 red bell pepper, diced small; 1 medium zucchini, diced small; 12 ounces penne, rotini or any similar short pasta; 2 tablespoons chopped fresh parsley; 12 fresh basil leaves, torn; 3/4 cup grated Parmesan; 1/2 cup cooked lentils (canned is fine), optional

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the tomato paste, Italian seasoning, salt, pepper, pepper flakes, garlic and 1/4 cup olive oil. Add the butternut squash, broccoli, onion, bell pepper and zucchini. Toss to coat the vegetables with the tomato paste mixture. Reserve the bowl, unwashed, for later use.
Spread in a single layer on the prepared baking sheet. Bake until softened and browned, 40 to 45 minutes.
While the vegetables are cooking, bring a medium pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
Into the reserved large bowl, add the roasted vegetables and pasta, parsley, basil, remaining 1/4 cup oil, cheese, and the lentils, if using. Mix well. Serve warm.

Warm Roasted Fall Vegetable Pasta Salad

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